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)
