Each year we have problem finishing up our 12 pound Thanksgiving turkey. Actually that was the smallest bird I could find from the supermarket. The 3 of us only managed to finish one side of the breast and I have to think of ways to finish them up. I already made some rice porridge with one of the turkey leg and wing, turkey pot pie with the meat, sandwiches with the breast meat and turkey stock from the carcass. This is one of the soups I made from the stock and the leftover meat.
2 cups of diced cooked turkey meat
2 stalk celery – finely diced
3 carrots – finely diced
1 big onion – finely diced
3 cloves garlic – finely chopped
2 bay leaves
3 tbsp flour
½ cup wild rice
6 cups turkey or chicken stock
1 cup full cream milk or half and half
Salt and pepper to taste
2. Add in stock, wild rice and bay leaves. Cover the pot and cook for 45 minutes over medium low heat. Cook until the wild rice hulls split open.
3. When rice is tender add in the turkey meat. Continue to cook for another 10 minutes. Stir in milk or half and half. Season to taste and allow the soup to simmer for another 10 minute.
4. Serve immediately.
Note: You can replace the turkey meat with chicken and this soup can be freeze up to 3 months.