After Thanksgiving Turkey Soup

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Got this from another site; i am not a big turkey eater, but being in wisconsin, the soups is needed in the cold winter months. posting for future use.

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Steps

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Place turkey carcass in a soup kettle or dutch oven and cover with water.

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Bring to a boil.

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Reduce heat.

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Cover and simmer for 1 hour.

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Remove carcass.

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Cool.

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Set aside 3 quart broth.

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Remove turkey from bones and cut into bite-size pieces.

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Set aside.

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In a soup kettle or dutch oven , saute the onions , carrots and celery in butter until tender.

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Reduce heat.

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Stir in flour until blended.

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Gradually add 1 quart of reserved broth.

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Bring to a boil.

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Cook and stir for 2 minutes or until thickened.

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Add cream , rice , salt , bouillon , pepper , remaining broth and reserved turkey.

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Reduce heat.

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Cover and simmer for 30-35 minutes or until rice is tender.

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Ingredients

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turkey carcass, onions, carrots, celery ribs, butter, all-purpose flour, half-and-half cream, long grain rice, salt, chicken bouillon granule, pepper