1 large onion
2 medium carrots
1 and 1/2 cup flour
1 pint light cream
1/4 cup finely diced cooked turkey or chicken
3 stalks celery
1/2 lb butter or margarine
3 quarts turkey or chicken stock
Salt and pepper to taste
1/4 cup cooked rice
Chopped onion, celery and carrots fine. Cook in small amount of water until tender. Melt butter and blend in flour. Heat stock and cream and add gradually to flour mix, stirring 'til lumps disappear. Add vegetables, water and all. Stir and cook over low heat 10 minutes. Season to taste. Add turkey and rice.