Cream of Turkey Rice Soup

 This is our favorite after Thanksgiving meal.  Cream of turkey rice soup.

 Put your turkey carcass in a large stock pot.  Add about 8 stalks of celery, 2 large onions cut in half, and about 6 carrots.  Add 4 bay leaves, some black peppercorns and some fresh thyme, sage and rosemary.  Cover it with water and bring it to a boil.  Turn it down to a simmer and let it cook for a couple of hours.  Strain the solids and pour the stock through cheesecloth.

 You will have a lot of nice turkey stock.  I added a couple tubs of Knorr's Chicken Concentrate to enrich it.

 Dice 2 onions, a bunch of celery and about 4 carrots and saute them in some butter just until they begin to soften around the edges.

 Add 1 cup  of flour and cook stirring for 3 minutes.

 Slowly add about 6 quarts of stock.  This, of course, depends on how much you want to make.  Adjust accordingly.

 Add 2 cups of half and half.  You can use fat free if you wish.  Add 2 cups of rice and let simmer until the rice is cooked, about 30 minutes.

 This is some seriously good soup.

 Especially when you have a day like this....SNOW!!!!   YES!!!!

 Not too much but at least we finally got some.

 I have another Christmas tree to put up.

Teddy was not too thrilled with the snow.  As she has gotten older, she is a much more temperate weather pup.  She is like Goldilocks...she likes her weather just right.