3 large onions
3 stalks celery
2 medium carrots
1 c. (2 sticks) butter
1 1/2 c. all-purpose flour
12 c. (3 qts.) turkey or chicken stock
2 c. (1 pint) light cream
salt and pepper, to taste
1/4 c. cooked turkey, chopped (more if preferred)
1/4 c. cooked rice

Chop 3 large onions, celery and carrots very fine. Cook with a little water for 20 minutes, or until tender.

Melt butter and blend thoroughly with flour. Heat stock and cream and gradually add to flour mixture, stirring until lumps disappear. Add vegetables, water and all. Stir and cook over low heat for 10 minutes. Season to taste. Add cooked turkey and rice. Stir well to heat through before serving.

Submitted by: Katelyn Olson