I made turkey broth from Ollie's carcass and then cream of turkey soup yesterday. Absolute home run on both!
Can you see the specks of soup between her eyes and on her nose?
Gigi says "Yum!"
I ended up not using a recipe so much as a formula. The basic formula is four parts broth to one part heavy cream; I used half and half. Before adding the liquid, melt four tablespoons of butter and mix in four tablespoons of flour. If you want a thicker, richer soup, add three beaten egg yolks to the butter/flour mixture. This I didn't do. Salt/pepper/spice to taste; I added kosher salt, black pepper, onion powder, parsley, garlic salt, and chicken bouillon granules. Except for the pepper, it was about three tablespoons of each. I tripled this recipe, so adjust your quantities accordingly or to your taste. It also wasn't as thick as I wanted -- I wanted it to coat the spoon but not stick to the spoon -- I added about six additional tablespoons of flour mixed with some water. That came out to the perfect consistency for me. Oh, and I added about three cups of chopped turkey, both dark and light meat, once the soup was the consistency I wanted. Overall, extremely tasty although maybe just a tiny tad too salty -- I think I could've done with a tablespoon or two less bouillon -- but I would definitely make this again. And I made so much soup and broth that I can freeze a good portion of it. Yippee!