Creamed Turkey And Rice Soup

• 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

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

turkey carcass, water, onion, stalks celery, carrots, long grain white rice, butter, flour, cream, turkey, poultry seasoning, instant chicken, salt

Taken from www.food.com/recipe/creamed-turkey-and-rice-soup-75009 (may not work)