1 turkey carcass
1 lg. onion
1 carrot
1 stalk celery
Bay leaf
Rice
1 carrot, sliced thin
1 stalk celery, sliced thin
Salt and pepper

In large pan cover turkey carcass with water. Quarter onion, cut carrot and celery into large pieces, add to pan. Add bay leaf. Simmer for at least 1 hour. Cool. Pour soup stock through a strainer into a large bowl. Pick out meat from strainer and add back to the stock. Refrigerate overnight then skim fat.

Measure out 1 cup of stock per person being serving. Add carrots and celery, thinly sliced and heat. When carrots are nearly done, add rice and cook (1/4 cup rice per 1 cup stock). Add salt and pepper to taste.