1 turkey carcass
1 lg. onion, quartered
4 celery stalks
3 carrots, cut up
1 med. potato, quartered
1 celery stalk
1 onion, quartered

In large soup kettle, place turkey carcass, 1 onion and 4 celery stalks. Cover with cold water and simmer 4 hours or all day. Cool and strain.

Add remaining vegetables to strained broth. Simmer until all vegetables are soft; about 30 minutes. Remove vegetables to blender and puree with 1 cup of broth. Return to stock. 1 c. raw rice Turkey meat, diced or shredded Dill Thyme Sherry (opt.) Tabasco Salt & pepper to taste

For last 1/2 hour of cooking, add assorted chopped vegetables to taste and rice. Cook until just tender. Add any leftover turkey meat and remaining seasonings to taste.