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1
Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
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2
Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
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3
Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
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4
When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
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5
Set aside about 3 quarts of turkey broth.
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6
In another large pot heat 1 cup butter over medium heat.
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7
Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
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8
Add in garlic and cook for 2 minutes.
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9
Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
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10
Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
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11
Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
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12
Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
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13
Add in the reserved turkey meat towards then end of cooking just to heat through.
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14
Season with salt and black pepper.
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15
Ladle into bowls and sprinkle with Parmesan cheese if desired.
