Williamsburg Inn Turkey Soup

1 turkey carcass
4 quarts water
3 large onions,finely chopped
3 large celery ribs ,finely chopped
2 large carrots,finely chopped
1/4 cup uncooked long grain rice
1 cup butter or margarine
1 1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning
salt and pepper to taste
In large kettle,cook turkey carcass with water to mahe 3 quarts of stock.

Remove bones,reserve meat,strain stock and set aside.

In saucepan,combine onions, celery, carrots, rice and 1 quart stock. Bring
to a boil. Reduce heat,cover and cook 20 minutes. Set aside.

In a large soup kettle,melt butter. Blend in flour and heat until bubbly.
Add cream and remaining stock, cook and stir until bubbly. Stir in the
reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to
serving temperature.

Makes 4 to 4 1/2 quarts

Source: Williamsburg Inn

Servings: 4