Monday, January 02, 2012

Turkey Soup with Wild Rice and Mushrooms

For this soup I used our leftover turkey carcass that we froze after carving our Christmas bird. It makes an excellent stock for your soup.

  • 1 turkey carcass
  • 5 cups water
  • 3/4 cup white wine
  • 1 diced onion 
  • 1 teaspoon olive oil
  • 4 diced carrots diced *
  • 4 diced stalks celery
  • 6-10 diced mushrooms
  • 1 cup wild rice
  • 1/4 cup fresh parsley
  • 4 bay leaves
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon savory
  • 1/2 teaspoon ground black pepper or to taste
  • 1/4 teaspoons cayenne pepper or to taste
  • 1 teaspoon salt or to taste

  1. Boil carcass in the water until meat is easy to peel off the bones.   Take carcass out of pot and remove as much meat as possible.  Place turkey meat back into the pot and discard carcass.
  2. In a separate pan fry onions for 5 minutes until soft then add to turkey and broth.
  3. Add all other ingredients to pot and cook until rice and vegetables are soft.

* I buy organic carrots and generally don't peel them as to preserve more vitamins

1 comment:

  1. This is one I will certainly make at home - I roast a chicken about once every 2 weeks (no turkey). It looks really good Irene.