After Thanksgiving Turkey Soup

Makes 16 servings

This is the first soup I ever made from scratch, and it was a tremendous hit. Now, as much as my daughter loves Thanksgiving, she looks forward to this soup almost as much!

ingredients

1 leftover turkey carcass
3 medium onions, chopped
2 large carrots,diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half and half
1 cup uncooked long-grain white rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

directions

1
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 quarts of broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2
In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3
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.

notes

I didn't have any half and half in the house when I made this, so I used 2% milk instead -- it was great! I think I added some garlic too, and a bay leaf.

Source: allrecipes.com