Williamsburg Inn Turkey Soup

1 turkey carcass
4 quarts water
3 large onions, chopped fine
3 stalks celery, chopped fine
2 large carrots, chopped fine
¼ c uncooked long grain rice
1 c butter or margarine
1 ½ c all-purpose flour
1 pint half-and-half
3 c diced cooked turkey
salt and pepper to taste

In large kettle, cook turkey carcass with water to make 3 qts. (12 cups) stock. Remove bones; reserve meat for soup. Strain stock; set aside.

In saucepan, combine onions, celery, carrots, rice and 1 qt of the stock. Cook for 20 minutes; set aside.

In large soup kettle, melt butter. Blend in flour and heat until bubbly. Add half-and-half and remaining 2 qts. stock to butter flour mixture; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature. Yield: 4 to 4-1/2 quarts. (This soup freezes well.)

I haven't used the poultry seasoning. Chopping the vegetables in small pieces and of nearly the same size makes this soup special. Chop turkey in small pieces too.