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Turkey Soup

3 Large Onions -- finely chopped
3 Ribs Celery -- finely chopped
2 Carrots -- peeled and chopped
1/2 Pound Butter
1 1/2 Cups Flour
3 Quarts Turkey Stock
1 Pint Cream
Salt And Pepper
1/4 Cup Cooked Turkey -- finely diced
1/4 Cup Cooked Rice


Cook onions, celery and carrots in a little water 20 minutes, or until tender. Set aside. In a large heavy pan melt butter; thoroughly blend in flour. Heat turkey stock and cream; add very gradually to butter-flour mixture, stirring until lumps disappear. Add vegetables, water in which they were cooked, and seasonings. Stir and cook over low heat 10 minutes. Taste/correct seasoning. Add turkey and rice. Serve in large bowls.




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