Hearty Turkey Soup with Wild Rice & Herbs
Submitted by csmith
Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.
YIELD
12 servingsPREP
15 minCOOK
8 hrsREADY
9 hrsDon’t toss that turkey carcass after the holiday feast; it’s pure liquid gold waiting to happen.
A long, slow simmer (6 to 8 hours) extracts every bit of flavor from the bones, creating a rich stock perfumed with basil, tarragon, and fresh parsley.
Strain out the solids, then build your soup by adding tender turkey meat, wild rice or barley, and whatever fresh vegetables you have on hand.
The result is a hearty, nourishing soup that tastes like you spent days on it but mostly just requires patience.
Pro Tips
- Start this right after your holiday dinner; the carcass is easiest to work with while still slightly warm
- Add a cup or two of white wine to the pot for extra depth and acidity that brightens the finished soup
- Skim any foam that rises during the first hour of simmering for the clearest, cleanest-tasting stock
- Cool the strained stock in the fridge overnight and skim off the fat layer before making the final soup
Ingredients
Directions
Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot.
Add all of the spices and water (or broth).
I usually also add a cup or two of white wine.
Bring to a boil and then reduce heat to simmer for an additional 6 to 8 hours.
Cool the soup and strain.
If you wish, skim any fat from the broth at this point.
Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp.
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