Cream of Turkey Soup

Ingredients:

1 turkey carcass
4 quarts of water
3 large onions, chopped fine
3 stalks of celery, chopped fine
2 large carrots, chopped fine
1/4 cup uncooked long grain rice
1 cup butter
1 1/2 cups flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 tsp poultry seasoning, if desired
Salt, pepper to taste

Recipe Properties:

In a large pot, cook turkey carcass with water to make 3 quarts stock. Remove bones; reserve meat for soup. Strain stock; set aside. In a saucepan, combine onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside. In a large soup pot, melt butter. Blend in flour and heat until bubbly. Add half-and-half and remaining 2 qts of stock to butter/flour mixture; cook and stir until bubbly. Stir in the reserved vegetable mixture and turkey and seasonings to taste. Heat slowly to serving temperature.
Yield: 4 - 4 1/2 quarts.
This soup freezes well.

Notes: