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What You Need:

• 1 Turkey carcass
• 4 quarts water
• 3 large onions, finely chopped
• 3 celery ribs, finely chopped
• 1/4 cups uncooked long grain rice
• 1 cup butter
• 1-1/2 cups all-purpose flour
• 1 pint half-and-half
• 3 cups cooked turkey, diced
• 1/2 teaspoons poultry seasoning, optional
• salt and pepper to taste

How to Make It:

1. In a large Dutch oven cook the carcass and water to make 3 quarts of stock. Remove any bones and save the meat. Strain the stock and set aside for later.
2. In a saucepan combine the celery, carrots, onions, rice and 1 quart of the stock. Cook for 20 minutes. Remove from heat and set aside. In a large Dutch oven or stockpot melt the butter and add in the flour and heat until it is bubbly.
3. Add the remaining 2 quarts of stock and the half-and-half; cook and stir until bubbly. Stir in the vegetable mixture made earlier and also add the turkey and seasonings to taste. Heat soup slowly until heated through.