1 Tb. Minced Garlic
1/2 C Chopped Onion
1 1/2 C Chopped Carrots
Palm of Lovage (or 2 Cups chopped celery)
8 Cups of Chicken Stock or Turkey Stock
1 1/2 Cup of Rice
Salt and Pepper to taste
I always buy an extra turkey (or two) when turkeys are on sale around Thanksgiving time. And in the late spring I usually make a second Thanksgiving themed meal. (Mostly to make room in the freezer for all the veggies from the garden. So, like most Thanksgiving meals, there is always lots of left over turkey. This time around I decided to make a Turkey and Wild Rice Soup. Here is how I made it.
I start by sauteing the onions and garlic in about 1 tablespoon of fat. I used olive oil but you can use butter if you prefer. I then dumped the onion and garlic into a giant stock pot with 8 cups of the chicken stock I had prepared. I turn on the heat to a medium high in order to get the pot boiling.
While the chicken/turkey stock is coming up to a boil, I cut my carrots. I used rainbow carrots this time around in order to brighten up the soup, but regular carrots will work just fine! Once the stock is boiling, CAREFULLY add the carrots to the pot and cook until MOSTLY tender.
Now it is time to add your rice. I used a blend of wild rice and brown rice. Use whatever rice you prefer. Stir the soup regularly until the rice and carrots are cooked all the way through. Be sure to taste for the right amount of salt and pepper. The rice will really suck up the salt in the stock so I am sure you will need to add more.