Williamsburg Turkey Rice Soup

• 1 turkey carcass*
• 1 c. butter
• 1 c. flour
• 3 onions, chopped
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 c. long grain rice, uncooked
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 c. half and half

1. Cook turkey in 4 quarts of water for 1 hour or longer. Season water with a little salt and pepper.
2. Remove carcass from broth and pick meat from bones.
3. Set broth and meat aside.
4. Heat butter in Dutch oven.
5. Add flour and cook over medium heat.
6. Stir constantly for 5 minutes (makes a roux that is very light in color).
7. Stir in chopped onion, diced carrots and celery.
8. Cook over medium heat for 10 minutes, stirring often.
9. Add 3 quarts of chicken broth (add water, if necessary, to make 3 quarts).
10. Add turkey, rice, salt, and pepper.
11. Bring to a boil, reduce heat and simmer 20 minutes or until rice is tender.
12. Add half and half. Cook until soup is thoroughly heated.
13. Yield: 4 1/2 quarts.

turkey carcass, butter, flour, onions, carrots, stalks celery, long grain rice, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50702 (may not work)