1 turkey carcass (from a 14-lb. cooked turkey)
14 cups water
1 large onion, chopped fine
3 stalks celery, sliced thin
4 large carrots, chopped or sliced thin
1/2 cup uncooked long grain white rice
1 cup butter or margarine
1-1/2 cups flour
1 pint half-and-half cream
5 cups diced cooked turkey
1/2 teaspoon poultry seasoning
6 teaspoons instant chicken bouillon granules
salt & pepper to taste
In a large soup kettle or stockpot, add turkey carcass and the 14 cups of water. Bring water to a boil; reduce heat, and simmer 1 hour and 30 minutes.
Remove bones; reserve meat for soup. Strain stock; set aside.
In a large saucepan, combine onions, celery, carrots, rice, and 1-quart (4 cups) of the stock. Bring to a boil, reduce heat, cover, and simmer for 20 minutes; set aside.
In a large soup kettle, melt butter. Blend in flour; heat until bubbly.
Add the half-and-half, and remaining 2 quarts (8 cups) of stock, to the butter/flour mixture; cook and stir until bubbly.
Stir in the reserved vegetable mixture, turkey meat and seasonings. Heat slowly to serving temperature.
Yields: 12-14 servings.
*Note: This soup freezes well.