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America's Regional Cooking Recipes
Gulf Coast
New England

Plymouth Cream of Turkey Soup

Makes 4 to 6 servings New England Home Cooking

Prep Time: 20 min
Cooking Time; 2 hrs


  • 1 - cooked turkey carcass, without stuffing

  • 4 - pints water

  • 2 - onions, sliced

  • 1 - carrot, sliced

  • 1 - tomato, chopped

  • 2 - stalks celery, chopped

  • 2 - sprigs parsley, chopped

  • 1 - bay leaf

  • 1 - teaspoon Worcestershire sauce

  • 1- teaspoon salt

  • 1/2 - teaspoon pepper

  • 2 - Tablespoons butter

  • 2 - Tablespoons flour

  • 1 - cup heavy cream


  1. Breakup carcass and place in large soup pot at moderate heat.   Pour in the water and add the onions, carrot, tomato, celery, parsley, bay leaf, Worcestershire sauce, salt, and pepper.  

  2. Bring to a boil.  Reduce heat to low heat, cover, and simmer 2-hours.  Strain the soup and skim off any fat.  Pour liquid back into the pot. 

  3. In a skillet at moderate heat, melt butter and stir in the flour and brown.  Then add 1 cup of soup stock and continue to stir until smooth.  Pour into the soup stock and continue to cook soup stock until it thickens.  Add the cream, stir, and serve.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.

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