To prepare stock:
Bring all ingredients to a boil in 4 quarts cold water. Reduce heat at once; simmer 2-1/2 to 3 hours, or until reduced by half. Strain. Cool uncovered and refrigerate until ready to use. Remove fat. The heated broth may be served as is, used as turkey stock or used as the base for turkey soup.
To prepare turkey soup:
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. Correct seasoning. Add turkey and rice. Serve in large bowls.
YIELD: About 3 quarts; serves 12 - 16