Nope, it's not this. :oP

This is my most favorite turkey soup recipe and I didn't have the pleasure of enjoying it until I started dating Brien. This recipe comes to you all courtesy of Nana. (And, YES, I should have posted this BEFORE Thanksgiving, but I only thought about it this evening since it's dinner for the next week. )

Ingredients:
1 turkey carcass
4 quarts water
1 cup butter
1 cup flour
3 onions, chopped
2 large carrots, diced (I just sliced 'em)
2 stalks celery, diced
1 cup long grain rice, uncooked
2 t salt
3/4 t pepper
2 cups half and half

Directions:
Place turkey carcass and water in large dutch oven. Bring to a boil. Cover, reduce heat and simmer one hour. Remove carcass from broth and pick meat from bones (thank you bunches, Bob, for leaving ours so meat heavy!). Set broth and meat aside. Measure broth. Add water if necessary to equal 3 quarts.

Heat butter in a large dutch oven (I simply use the same one). Add flour and cook over medium heat, stirring constantly for five minutes (I use a whisk to eliminate lumps)--this makes a roux. Stir carrots, onions, and celery into the roux. Cook over medium heat for about 10 minutes, stirring often until they are softened. Add broth, turkey, rice, slat 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.

Enjoy! :o)

--Rach