This year I didn't want noodles, I wanted rice, and I didn't want white rice, I wanted wild rice. So, the inspiration for my soup was wild rice, and what better use of turkey bones than soup. I've got to tell you, I didn't roast a turkey. We were invited to spend Thanksgiving with our neighbors, Marsha and Michael. I did bring mashed potatoes and gravy and a pie. To make the gravy I purchased turkey wings and cooked them first in the oven (425 degrees for 45 minutes) with carrots, onions and celery. I then put the wings and vegetables into a large stock pot and simmered them for hours and hours. I then strained the juices, discarded the vegetables and removed the meat from the bones. (I couldn't believe how much turkey meat I pulled from those bones.)
Sound like a lot of work? Not really, but here's the easier way, use left over turkey and either turkey broth or chicken broth. Below is the easy way....
2/3 cup Wild Rice
2 cups of water.
I cooked the rice according to package directions. It takes about 55 minutes. I think there is also an instant wild rice blend if you don't want to invest 55 minutes. Set the rice aside.
1 TBL butter
1 TBL olive oil
1/2 cup diced onions
1 cup sliced carrots
1/4 cup celery
In a stock pot or large pot, simmer the onions, carrots and celery in the butter and olive oil. Until the onions are translucent.
4 to 5 cups turkey or chicken stock
Add the stock to the vegetable mixture and simmer until the carrots are nearly fully cooked. It takes about 20 minutes.
2 cups diced turkey
Add the turkey to the mixture and heat to boiling.
Salt and Pepper - season to taste.
Add the cooked wild rice to the pot and bring the mixture to a boil. If your soup needs more liquid add additional stock.
This soup is very hearty and a great way to use left over chicken or turkey. I served the soup with a crusty roll.
Enjoy and let me know how you like this soup.
This is as crafty as I am this weekend.
Hugs from my world to yours,
AKA: Glitter Grammy