Ingredients
1 turkey carcass (from a 12- to 14-pound turkey)4 quarts water3 large onions, finely chopped3 celery ribs, finely chopped2 large carrots, finely chopped1/4 cup uncooked long grain rice1 cup butter, cubed1-1/2 cups all-purpose flour1 pint half-and-half cream3 cups diced cooked turkey1/2 teaspoon poultry seasoning, optionalSalt and pepper to taste
Preparation
In large kettle, cook turkey carcass with water to make 3-qt. stock. Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through.
