*  Exported from  MasterCook  *

                         Williamsburg Turkey Soup

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    turkey carcass
   4      quarts        water
   1      cup           butter or margarine
   1      cup           all-purpose flour
   3                    onion -- chopped
   2      large         carrots -- diced
   2      stalks        celery -- diced
   1      cup           long-grain rice -- uncooked
   2      teaspoons     salt
     3/4  teaspoon      pepper
   2      cups          half-and-half

    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

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