Williamsburg Inn Turkey Soup

Here's the soup I'm making with the carcass this week. I already made up my stock and it's in the fridge. Looks like we'll have this on Sunday. It's SOOOO yummy and everyone in the family loves it. I hope you enjoy it too!

Williamsburg Inn Turkey Soup

1 turkey carcass

4 quarts water

3 large onions, chopped fine

3 stalks celery, chopped fine

2 large carrots, chopped fine

½ cup uncooked long grain rice

1 cup butter or margarine

1 ½ cups all purpose flour

1 pint half and half

3 cups diced cooked turkey

½ tsp. poultry seasoning if desired

1 tsp. salt

pepper to taste

In large kettle, cook turkey carcass with water to make 3 quarts stock. (I cook it with carrots, onions, celery and garlic with peppercorns and thyme). Strain stock, set aside. In saucepan, combine onions, celery, carrots, rice and 1 qt. of the stock. Cook for 20 minutes; set aside. In a large soup kettle, melt butter. Blend in flour and heat until bubbly. Add half and half and remaining 2 qts. Stock to butter/flour mixture gradually; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature. Yield: 4-4 ½ quarts. (this soup freezes well)