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Turkey Soup

Bones left from roast turkey
7 c. water
3 stalks celery with leaves
1/2 c. raw rice
1 tbsp. salt
1 c. evaporated milk, if desired
2 sprigs of parsley, chopped

Crack turkey bones and put into a 4 quart saucepan. Add water and celery and heat to boiling, then reduce heat, cover and simmer 1 1/2 hours. Remove from heat and strain out bones and celery. Reheat soup to boiling, add rice and salt. Simmer 30 minutes longer or until rice is tender. If desired, add evaporated milk and heat. Sprinkle with chopped parsley.

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