MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: WILLIAMSBURG TURKEY SOUP - SL~ 11/90
  Categories: Soups/stews, Tried bb
       Yield: 5 Quarts
       1    Turkey carcass
       4 qt Water
       1 c  Butter or margarine
       1 c  All-purpose flour
       3 ea Onions, chopped
       2 lg Carrots, diced
       2 ea Stalks celery, diced
       1 c  Long-grain rice, uncooked
       2 ts Salt
     3/4 ts Pepper
       2 c  Half-and-Half
   Place turkey carcass and water in a large Dutch oven; bring to a boil.
   Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and
   pick meat from bones. Set broth and meat aside. Measure broth; add
   water if necessary to measure 3 quarts. Heat butter in large Dutch
   oven; add flour, and cook over medium heat, stirring constantly, 5
   minutes. (Roux will be a very light color.) Stir onion, carrot and
   celery into roux; cook over medium heat 10 minutes, stirring ofen.
   Add broth, turkey, rice, salt, 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.
   Yield: 4 1/2 quarts
   Recipe from Rhea Hatch in November, 1990 “Southern Living”. Typos by
   Jeff Pruett. Bobbie’s Note: I used 2 cups skim milk to reduce fat
   content. Omitted salt, and pepper. Tasted delicious!