Turkey and Wild Rice Soup
Turkey and Wild Rice Soup
This soup makes a wonderful fall or winter soup. Soup freezes well for later use.
Serves 6 to 8
Ingredients:
To Make the Broth:
2 to 3 pounds organic turkey breast, with bone and skin
1 large onion, chopped with skin on
1 large carrot, cut into large chunks
3 stalks celery, cut into large chunks
⅟2 bunch parsley, chopped
2 sprigs fresh rosemary
3 sprigs fresh thyme
5 whole black peppercorns
1 tablespoon sea salt
8 cups water
To Make the Rice:
1 cup wild rice
2 ⅟2 cups water
To Make the Soup:
2 tablespoons extra virgin olive oil
1 large leek, sliced
2 large carrots, diced
4 stalks celery, diced
2 teaspoons dried thyme
1 teaspoon dried sage
5 ounces fresh baby spinach
⅟2 bunch fresh parsley, chopped
Method:
- To make the broth, place the first 10 ingredients into a large 8-quart stockpot and bring to a boil. Cover, reduce heat to a simmer and cook for about 2 hours or until meat easily falls off the bone.
- Rinse and drain the wild rice. Place into a medium saucepan with 2⅟2 cups of water. Bring to a boil then reduce heat to a simmer and cook for about 45 minutes. Set aside.
- After the turkey is cooked, place a large strainer over a large clean pot and strain broth into it. Take turkey breast out of the strainer and place on a plate to cool. Discard vegetables.
- In a clean 6 or 8-quart pot, heat the olive oil over medium heat. Add the leeks and sauté a few minutes until tender. Add the carrots, celery, thyme, and sage. Add the broth to the vegetable mixture; simmer over medium-low heat for 10 minutes or until vegetable are tender.
- While vegetables are simmering, remove the skin from the turkey and pull the meat from the bone. Cut meat into pieces and then place it into the pot of simmering vegetables and herbs.
- Then add the cooked wild rice, baby spinach, and chopped parsley. Stir well. Remove from heat and season with sea salt or Herbamare to taste.
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