1 turkey carcass
4 qts. water
3 lg. onions, chopped
3 stalks celery, chopped
2 lg. carrots, chopped
1/2 tsp. poultry seasoning, if desired
1/4 c. uncooked rice
1 c. butter
1 1/2 c. flour
1 pt. half & half
3 c. diced & cooked turkey
Salt & pepper

In large kettle, cook turkey carcass with water to make 3 quarts stock. Remove bones, reserve meat for soup, strain stock, set aside.

In saucepan, combine onions, celery, carrots, rice and 1 quart of the stocks. Cook for 20 minutes, set aside. In large soup kettle, melt butter, blend in flour and heat until bubbly. Add half and half and remaining 2 quarts stock to butter-flour mixture. Cook and stir until bubbly. Stir in reserved vegetable mixture, turkey, seasoning. Heat slowly to serving temperature. This soup freezes well.