By the time you read this, everyone should have whatever you will need for the Thanksgiving meal. This past week I met a lady who has been emailing me periodically about the recipes. I was so surprised when she approached me at a function and asked if I was Marlis! It seems like we were long lost friends as we had so many things in common; how nice it was to finally meet her in person. The leftovers from having a large turkey for the Thanksgiving meal are almost the best part of the holiday meal. Homemade turkey soup from the carcass is always a favorite. My wish is for you to have blessed and happy Thanksgiving day with your loved ones and remember to be thankful for all that we have every day throughout the year.

1 Turkey carcass

2 Quarts water

1 Medium onion, cut into wedges

1/2 Teaspoon salt

2 Bay leaves

1 Cup chopped carrots

1 Cup raw long grain rice

1/3 Cup chopped celery

1/4 Cup chopped onion

1 Can cream of mushroom soup or cream of chicken (10 3/4 ounce) undiluted

Place the turkey carcass in a large pot; add water, salt, onion wedges and bay leaves. Bring to boil and simmer on low for about 2 hours. Remove carcass and cool. Strain the broth, discarding onion and bay leaves. To the broth add carrots, rice, celery and chopped onions. Cover and simmer until rice and vegetables are tender. Remove turkey from the cooled carcass, discard bones and cut meat into bite size pieces. Add turkey and cream soup to the broth; stir to blend and heat through. This should yield about 8-10 servings (about 2 quarts).