Ingredients
Units Scale
- 1 turkey carcass
- 4 quarts of water
- 1 large onion, chopped fine
- 3 stalks celery, chopped
- 3 large carrots, chopped fine
- 1 cup uncooked brown whole grain rice
- 1 cup butter
- 1 cup flour
- 1 cup milk
- 1 cup half and half
- 3 cups diced cooked turkey
- salt and pepper to taste
Instructions
- In a large stock pot, cook the turkey carcass with water to make 3 quarts of stock. Remove bones; reserve meat—strain stock; set aside.
- In a large soup pot over medium-low heat, melt butter. Add onions, celery, and carrots and cook until the vegetables are softened, about 10-15 minutes.
- Reduce the heat to low and, stirring constantly, slowly add the flour. Continuing to stir, slowly add one quart of stock. Slowly, while stirring, add milk and half-and-half. Continue to stir and heat.
- After fully combined, slowly add the remaining turkey stock and heat until bubbly. Season with salt and pepper. Serve hot.