After-Thanksgiving 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 long grain rice, uncooked
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granule
• 3/4 teaspoon pepper

Directions

1. 1

   Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

2. 2

   Remove carcass; cool. Set aside 3 quart broth.

3. 3

   Remove turkey from bones and cut into bite-size pieces; set aside.

4. 4

   In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.

5. 5

   Reduce heat; stir in flour until blended.

6. 6

   Gradually add 1 quart of reserved broth.

7. 7

   Bring to a boil; cook and stir for 2 minutes or until thickened.

8. 8

   Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.

9. 9

   Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.