Recipe Monday - Turkey Cream Soup

This came out absolutely amazingly. I recommend it for all of your leftover turkey needs.

• 1 leftover turkey carcass (I just used the meat).
• 3 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 2 cups half-and-half cream
• 1 cup uncooked long grain rice
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon pepper

Directions

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside. (I just boiled some water, bouillon and broth.)
2. In a soup kettle or Dutch oven (I just used a pan), saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. (I poured the vegetable mix into the larger pot with the warmed broth, and cooked it that way).

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