This is a terrific base recipe that can be tweaked in many ways in order to suit a variety of tastes. It was my first time making turkey soup and I really enjoyed it. I used this recipe as a reference and then modified it to suit my own tastes. I scaled the recipe down a little, cut down on the butter and flour, reduced the amount of rice, replaced the half and half with cream, and added about 2 tsp. of salt. Other than modifying the amount of the ingredients used, I didn't try to deviate from the original ingredients. The soup had a great comfort-food sort of taste, similar to pot-pie filling. I think I may omit the rice next time. My sister commented that it gave the soup the consistency of rice porridge. It didn't hurt the taste, however. Another bonus to this recipe is that while cooking, it fills the house with the lovely aroma of roasting turkey. Yummy!
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