Turkey Rice Soup
rec.food.cooking/Diane Bongiorni

1 cup chopped onion
4 cloves chopped garlic
2 Tablespoons olive oil
2 bay leaves
1 teaspoon dry thyme
1 1/2 cup celery, chopped
1 turkey carcass
1 cup turkey leftovers, cubed
Leftover pieces of turkey skin
Four carrots, cut in very small pieces
1 1/2 cups uncooked rice
Salt and pepper to taste

Put onion, garlic, celery, bay leaves, thyme and olive oil in your big soup pot. Saute until onions are translucent. Add turkey carcass, cubed turkey and turkey skin. Turn heat to high. Add water to one inch of the top of your soup pot. Chop carrots and add to mixture. Boil for one hour until liquid is reduced, skimming pot as necessary. Lower temperature to keep pot at a simmering boil. Add two cups of water. After water is boiling again, add rice. Cook one more hour. Skim any foam and extra olive oil off the top. Remove bay leaves, carcass and turkey skin and discard. Salt and pepper to taste, and serve.