After Thanks Giving Turkey Soup
|Leftover turkey carcass||14 Pound|
|Onions||3 Medium, chopped|
|Carrots||2 Large, diced|
|Celery ribs||2 , diced|
|Butter/Margarine||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Half and half cream||2 Cup (32 tbs)|
|Uncooked long grain rice||1 Cup (16 tbs)|
|Chicken bouillon granules||1 Teaspoon|
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 qts broth.
Remove turkey from bones and cut into bite-size pieces; set aside.
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.
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.