Turkey Soup

Cut 2 carrots and 1 stalk celery into 2-inch pieces. In 12-quart stockpot, combine turkey carcass, carrot and celery pieces, onions, parsley sprigs, garlic, thyme, bay leaf, and 6 quarts water or enough water to cover; heat to boiling over high heat. Skim foam from surface. Reduce heat and simmer, skimming occasionally, 4 hours.

Strain broth through colander set over large bowl; discard solids. Strain again through sieve into several containers; cool. Cover and refrigerate overnight.

Remove and discard fat from surface of broth; measure broth and pour into 5-quart saucepot. If necessary, boil broth over high heat until reduced to 10 cups to concentrate flavor.

Cut remaining 4 carrots and remaining 2 stalks celery into 1⁄2-inch pieces; add to broth with salt. Heat soup to boiling. Reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in cooked rice and turkey; heat through, about 5 minutes. Remove from heat and stir in lemon juice. Makes about 13 cups or 12 first-course servings.

Nutritional information is based on one serving.