Cream of Turkey and Wild Rice Soup

Plan to make this soup with your Thanksgiving turkey leftovers this next fall (or go buy a turkey and make it while it's still nice and wintry!). It's become one of the main reasons we cook a turkey even if we are having one at relatives' houses on the actual holiday. It makes a significant amount, so you can plan for this as a big dinner party sometime during the holidays. I make my turkey broth and cut up some extra turkey pieces the day after I roast the turkey. Then, I freeze the broth and meat until I'm ready to make the soup! It's very similar to the cream of chicken and wild rice soup at places like Panera or Atlanta Bread Company. Mmmmm... 

Cream of Turkey and Wild Rice Soup

Recipe adapted from allrecipes.com

• 1 leftover turkey carcass plus pan drippings*
• 3 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 2 cups half-and-half cream or a comparable mixture of heavy cream and whole milk
• 1 cup uncooked long grain rice**
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules*
• 3/4 teaspoon pepper

*I roast my turkey with chopped onions, carrots, and celery in the bottom of the roaster. When I make my stock with the carcass, I throw in ALL the pan drippings and bits. If you don't have that option, use the bouillon granules as directed. I don't use/need them.

**I use a wild rice soup blend from a natural foods store--it includes some dehydrated veggies.  

1. Place turkey carcass in a soup kettle or Dutch oven along with any bits and drippings from the roasting pan and cover with water. Bring to a boil. Reduce heat; cover and simmer for at least 1 hour. Remove carcass; strain and cool broth. You will need at least 3 quarts for the soup. Remove turkey from bones and cut into bite-size pieces; set aside (or freeze if making the soup later). Recommended: make the stock the day before you want to make the soup; store stock in fridge and then scoop out the hardened fat before making the soup.
2. In a large soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth, and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Serves 16