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 uncooked long grain rice 2 teaspoons salt 1 teaspoon chicken bouillon granules 3/4 teaspoon pepper

DIRECTIONS:

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. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2.	In a soup kettle or Dutch oven, saute 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.
3.	Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Submitted by: Carla Rosengren