Creamed Turkey And Rice Soup - cooking recipe

Ingredients

1 turkey carcass (14 lb.)
14 -16 cups water (just enough water to cover the turkey carcass)
1 large onion, chopped fine
3 stalks celery, sliced thin
4 large carrots, sliced thin
1/2 cup uncooked long grain white rice
1 cup butter
1 1/2 cups flour
1 pint half-and-half cream
5 cups diced cooked turkey
1/2 teaspoon poultry seasoning
6 teaspoons instant chicken bouillon granules
salt & pepper

Preparation

In a large soup kettle, add turkey carcass along with the water.
Bring to a boil, reduce heat to a simmer.
Cover and cook for 1 1/2 hours.
Remove bones; reserve meat for soup.
Strain stock; set aside.
In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
In a large soup kettle, melt butter.
Blend in flour; heat until bubbly, but do not burn.
Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
Heat slowly to serving temperature.
Serves 12-14.
Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.