Delicious After-The-Holiday Turkey-Rice Soup - cooking recipe

Ingredients

1 turkey carcass
2 large onions, chopped
2 tablespoons fresh minced garlic (or thinly slice the cloves)
1 large carrot, peeled and diced
1 large celery rib, diced
1 cup butter
1 cup all-purpose flour
1 -2 teaspoon crushed red pepper flakes (to taste) (optional)
2 cups half-and-half cream
1 cup uncooked converted white rice
2 -4 teaspoons chicken bouillon powder
1 -2 cup frozen peas or 1 -2 cup corn
1 -2 teaspoon seasoning salt (or to taste) or 1 -2 teaspoon white salt (or to taste)
ground black pepper (to taste)
parmesan cheese (to taste) (optional)

Preparation

Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
Set aside about 3 quarts of turkey broth.
In another large pot heat 1 cup butter over medium heat.
Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
Add in garlic and cook for 2 minutes.
Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
Add in the reserved turkey meat towards then end of cooking just to heat through.
Season with salt and black pepper.
Ladle into bowls and sprinkle with Parmesan cheese if desired.