I made this soup last night and it simmered all day while we worked around the house. The creamed corn really makes a difference, so don't leave it out.
1 turkey carcass
leftover turkey if you have it on hand (about 3 cups)
de-fatted pan drippings
2 onions, chopped (save the skins and tops)
4 stalks celery, chopped
1 bag frozen chopped carrots
1/2 bag frozen corn
1/3 c. brown rice (NOT INSTANT)
1 pkg. turkey gravy mix
2 bay leaves
3 cloves garlic, minced
salt and pepper to taste
water to cover
Chop onions and celery, set aside. Place turkey skins, tops and bay leaves in piece of cheesecloth (I used a mesh bag that onions come in for this) Tie tightly. Place turkey carcass in soup pot with pan drippings and enough water to cover. Simmer carcass until meat comes off bones easily and return meat to pan.
Add vegetables, turkey mix, and garlic, simmer until tender. Add brown rice and simmer until desired consistency.
NOTE: The onion skins give the soup a nice color boost.