Creamed Turkey & Rice Soup
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    Default Creamed Turkey & Rice Soup

    Creamed Turkey & Rice Soup

    This is my "favorite" home-cooked soup!!
    I prepare this soup every year after Thanksgiving is over.

    1 turkey carcass ( from a 14-lb. cooked turkey )
    14 cups water
    1 large onion, chopped fine
    3 stalks celery, sliced thin
    4 large carrots, chopped or sliced thin
    1/3 cup uncooked long grain white rice ( If you like rice, add 1/2 cup )
    1 cup butter or margarine
    1 1/2 cups flour
    1 pint half-and-half cream
    3 cups diced cooked turkey ( I always add 5 cups )
    1/2 teaspoon poultry seasoning
    6 teaspoons instant chicken bouillon granules
    salt & pepper to taste

    In a large soup kettle or stockpot,
    add turkey carcass and the 14 cups of water.
    Bring water to a boil; reduce heat, and simmer 1 hr. and 30 minutes.
    Remove bones; reserve meat for soup.
    Strain stock; set aside.

    In a large saucepan, combine onions, celery, carrots,
    rice and 1 quart (4 cups) of the stock.
    Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.

    In a large soup kettle, melt butter.
    Blend in flour; heat until bubbly.
    Add the half-and-half, and remaining 2 quarts (8 cups) of stock,
    to the butter/flour mixture; cook and stir until bubbly.
    Stir in the reserved vegetable mixture, turkey meat and seasonings.
    Heat slowly to serving temperature.
    Serves 12-14. ( This soup freezes well ).

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