1 leftover turkey carcass (from a 10- to 12-pound turkey) 2 quarts water 1 medium onion, halved 1/2 teaspoon salt 2 bay leaves 1 cup chopped carrots 1 cup uncooked long grain rice 1/3 cup chopped celery 1/4 cup chopped onion 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undilutedDirections

Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours. Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).