INGREDIENTS:
1 turkey carcass
4 quarts water
1 cup butter
1 cup all-purpose flour
3 onions, chopped
2 large carrots, diced
2 ribs celery, diced
1 cup long-grain rice (raw)
2 teaspoons salt
3/4 teaspoon pepper
2 cups half-and-half

DIRECTIONS:
Place turkey carcass and water
in a large Dutch oven; bring to
a boil. Cover, reduce heat, and
simmer 1 hour. Remove carcass
from broth, and pick meat from
bones. Set broth and meat aside.
Measure broth; add water if
necessary to measure 3 quarts.
 
Heat butter in large Dutch oven;
add flour, and cook over medium 
heat, stirring constantly, 5 
minutes. (Roux will be a very
light color.) Stir onion, carrot
and celery into roux; cook over
medium heat 10 minutes, stirring 
often. Add broth, turkey, rice,
salt, and pepper; bring to a boil.

Cover, reduce heat, and simmer 20
minutes or until rice is tender.
Add half-and-half, and cook until
thoroughly heated.
 
Yield: 4-1/2 quarts

*A creamy turkey rice soup. 
 Freezes well. 

Recipe from Southern Living.