TURKEY SOUP

Ingredients

1 leftover turkey carcass

3 medium onions, chopped

2 large carrots, diced

2 celery ribs, diced

1 cup butter, cubed

1 cup all-purpose flour

2 cups half-and-half cream

1 cup uncooked long grain rice

2 teaspoons salt

1 teaspoon chicken bouillon granules

3/4 teaspoon pepper

Directions

Place turkey carcass in a large soup pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

Make sure that you are pretty meticulous about sorting through the meat to make sure that you get out all the fatty pieces and tiny bones. Also, you may want to skim the top of the broth to clarify it a bit, too.

Large soup pot, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

If you only have the one large pot, you may carry out step number two in a smaller pot and then add the mix, other 2 quarts of broth and step number five in the pot that you boiled the carcass in.

Add cream, rice, salt, bouillon, pepper, remaining broth and turkey meat. Reduce heat; cover and simmer until rice is tender.