Turkey Soup

PREP TIME 1 Hr 10 Min

COOK TIME 40 Min

READY IN 1 Hr 50 Min

SERVINGS = 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

* 2 teaspoons salt

* 1 teaspoon chicken bouillon granules

* 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. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Add cream, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes.