After-Thanksgiving Turkey Soup

Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use.

• Ready In: 1 hr 50 mins
• Serves: 16

Ingredients

• 1  leftover turkey carcass
• 3  medium onions, chopped
• 2  large carrots, diced
• 2  celery ribs, diced
• 1  cup butter, cubed
• 1  cup all-purpose flour
• 2  cups half-and-half cream
• 1  cup long grain rice, uncooked
• 2  teaspoons salt
• 1  teaspoon chicken bouillon granule
• 3⁄4 teaspoon pepper

Directions

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Remove carcass; cool. Set aside 3 quart broth.
3. Remove turkey from bones and cut into bite-size pieces; set aside.
4. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
5. Reduce heat; stir in flour until blended.
6. Gradually add 1 quart of reserved broth.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
9. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.