AFTER-THANKSGIVING TURKEY SOUP

AFTER-THANKSGIVING TURKEY SOUP image

Yield 16 servings

Number Of Ingredients 11

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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 rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

Steps:

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for one hour. Remove carcass; cool. Set aside three quarts 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 one quart of reserved broth. Bring to a boil; cook and stir for two minutes or until thickened. Add rice, cream, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.