left over turkey for vegetable cream soup

bones from a 12 lb. turkey, 8-9 oz. carrots, 8-9 oz. celery, 7 oz. onion, 1 tsp. thyme and oregano, 1/3 c. flour with 1/3 c. cold water, 1/3 c. scallions, 1 medium size green pepper. Bones cook for about 3&1/2 hrs., 1 T. sea salt, 1/4 tsp. black pepper