Turkey bones (with some meat attached)
2 onions
4 carrots
4 stalks celery with tops
3 chicken bouillon cubes
Salt and pepper to taste
2 tbsp. parsley
9 tbsp. butter
10 tbsp. flour
1 (8 oz.) can evaporated milk
Optional: 2 (8 oz.) pkgs. frozen mixed vegetables
Optional: Rice
Optional: Turkey meat

Place turkey bones in large pot and add water to cover (approximately 3 quarts). Coarsely chop vegetables and add to broth, add chicken bouillon and seasonings. Bring to boil and simmer 1-2 hours.

Strain broth and discard vegetable; allow to cool. Remove meat from bones and add to liquid. Melt butter and slowly add flour, stirring until smooth. Stir in milk and add broth over medium heat. Consistency should be creamy.

For extra heartiness add frozen vegetables, rice, noodles, etc. Soup may be frozen for storage.