After-Thanksgiving Turkey Soup

 Prep : 35 minutes    Cook : 2-1/2 hours + cooling   16 servings

1               leftover turkey carcass  (from a 12 to 14 pound turkey)
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
1/4            teaspoon pepper

1 .        Place turkey carcass in a soup kettle  or Dutch oven  and cover  with water  . Slowing bring to a boil  . Reduce heat  ; cover and simmer  for 1 hour  . Remove carcass  ; set aside  until cool enough  to handle . Set aside 3-quart broth  . Remove turkey  from bones  and discard bones . Cut turkey 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 quart  of reservered broth . Bring to a boil  ; cook and stir for 2 minutes  or until thickened .
3 .        Add the cream , rice , salt , bouillon, pepper and remaining  broth  and reserved turkey . Reduce heat ; cover and simmer  for 30 to 35 minutes or until rice is tender .

As much as your family loves Thanksgiving  , they look forward  to this cream soup using  leftover  turkey even more  . It makes a big batch that you can ebjoy for days .