Creamy Turkey and Wild Rice Soup

By gstark

Ingredients

• Fill a large stock pot with:
• 1 leftover turkey carcass, chopped into 4 pieces
• 2 celery ribs, halved
• 2 carrots, halved
• 1 onion, peeled and quartered
• fresh herbs like rosemary, thyme, parsley, sage
• enough water to cover everything
• Heat on high and bring to boil.
• Reduce heat and simmer 2-3 hours, until turkey carcass falls apart and broth is formed.
• Remove solids and pour broth through fine strainer to filter even more.
• Reserve broth.
• In a large dutch oven over medium-high heat toast:
• 1 cup wild rice
• Toast until rice begins to pop, about 5-7 minutes.
• Stir in:
• 9 cups of turkey broth
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/2 tsp thyme
• 1/4 tsp baking soda
• Extra broth can be refrigerated or frozen for later use.
• Bring soup to boil, then reduce heat to low and simmer, covered, until rice is cooked, about 1 hour.
• Whisk until smooth in a small bowl:
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• Slowly whisk cream mixture into soup.
• Add:
• 3 cups chopped turkey, cooked
• Simmer until soup has thickened, about 10 minutes.
• Season with:
• salt & pepper

Preparation

Step 1

Simmer until soup has thickened, about 10 minutes.
Season with:
salt & pepper