Turkey Wild Rice Soup

Thanksgiving is almost here! All of those sides, pies, relishes, salads and of course the turkey make for my favorite holiday. It’s a food lovers holiday and if you are like me you make enough food to feed an army and you end up with more leftovers than you know what to do with. Turkey sandwiches are nice but why not try my day after thanksgiving turkey wild rice soup.

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!

Servings: | Prep Time: 20 minutes | Cook Time: 2 1/2 hours | Ready in: 3 hours

Ingredients

• Left over turkey carcass
• 3 cups diced onions
• 2 cups carrots; cut into coins
• 3-4 stalks of celery; diced
• 2 1/2 cups fresh green beans; cut into 1 inch pieces
• 1 cup butter
• 1 cup flour
• 2 cups half and half
• 1 cup wild rice; rinsed
• salt and pepper

Instructions

In a large soup pot or dutch oven put the turkey carcass and 1 Tablespoon salt in and cover with 3 quarts of water. Bring to a boil and then reduce to a simmer for 1 hour. Remove the carcass from the pot and allow it to cool. Remove the meat from the bones and set aside. Next pour out the broth into a very big bowl with a strainer over it to catch any unwanted particles and set the broth aside.

Taking the same soup pot over medium heat melt the butter and add the onions, carrots, celery and salt and pepper to taste and saute for about 10 minutes. Reduce heat to low and add in the flour and cook for 2-3 to get the raw flour taste out. Now you will add in the broth but to ensure you do not get a lumpy soup, add 2 cups of broth at a time stirring continuously 1-2 minutes, before I add the next 2 cups and so on. Bring to a boil for about 2-3 minutes and reduce to a simmer. This allows the soup to thicken a bit.

Next add in the wild rice, salt and pepper to taste and the green beans and cover. Cook for 45 minutes to an hour until rice is tender. Then add the turkey meat and cream stir well and serve.