1 turkey carcass
4 qt. water
3 lg. potatoes (finely chopped)
3 stalks celery (finely chopped)
2 lg. carrots (finely chopped)
1/4 c. uncooked rice
1 c. butter
1 1/2 c. flour
1 pt. half & half
3 c. diced turkey
1/2 tsp. poultry seasoning
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 stock. Cook 20 minutes.

In large soup kettle melt butter. Blend in flour and heat until bubbly; add half and half and remaining 2 quarts of stock to butter and flour mixture and cook until bubbly. Stir in the remaining vegetable mixture, turkey and seasoning to taste. Heat slowly to serving temperature. This soup freezes well. Yields 4 quarts.