After-Thanksgiving Turkey Soup

After Uncle Denny is done carving the leftovers off the turkey, I get to take the carcass home. My family loves this soup and it's become a tradition to have it boiling on the stove while we bust out the Christmas decorations.

1 leftover turkey carcass

3 medium onions, chopped

2 large carrots, diced

2 celery ribs, diced
1 cup butter, cubed

1 cup 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 cute into bite-size pieces; set aside

2. In a soup kettle or Dutch oven, 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.