turkey and rice soup

Stock:

turkey carcass
2 stalks celery w/leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water

In large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to simmer for 2 to 3 hours. Strain and discard vegetables and bones. Reserve turkey stock.

Soup:

3 T butter
1 c chopped onion
1 c chopped celery
2 tsp dried thyme (I use 1 and 1 half tsp)
2 c chopped carrots
1 c rice
2 c chopped leftover turkey
1 c frozen or leftover corn- if frozen, add with rice
3 T fresh parsley
salt and pepper

In large pot, melt butter and cook onions until tender. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to simmer. Cook until vegetables and rice are tender. Stir in turkey, corn, and parsley.