Dad’s Friday Turkey Wild Rice Soup
Gather these ingredients
- 1 cup wild rice, cooked and cooled
- 1 leftover turkey
- 1 cup each diced celery, carrots, onions (mirepoix)
- 2 Tbsp. each fresh Scarborough herbs: parsley, sage, rosemary, and thyme
- 3 bay leaves
- ¼ cup flour
- 4 Tbsp. butter
Instructions
- For the stock, place the turkey carcass in a large pot, breaking it up if necessary. Cover with cold water to a ½-inch from the top of the pot and add bay leaves. Bring to a boil, then reduce to the lowest setting. Let cook a minimum of six hours or overnight.
- Strain and reserve liquid. Pick through bones and save meat to add to soup.
- Melt the butter in a pot and add mirepoix; sweat until softened.
- Add herbs. Dust with ¼ cup flour. Mix until smooth, then add 8 cups of the turkey stock. Whisk well, bring to boil and reduce to simmer.
- Add wild rice and simmer for 30 minutes.
- Add turkey meat. Adjust seasoning if needed. Serve.
