Cream of Turkey and Wild Rice Soup

This soup has a wonderful aroma and flavor.
The slightly nutty texture of the wild rice
goes great with the turkey, and nicely
compliments the creaminess of the soup.
Chicken stock can be used instead of the
homemade turkey stock and cooked chicken
can be used instead of the turkey.

Turkey Broth:

1 turkey carcass
2 large quartered onions
3 large chopped carrots
1 cup chopped celery stalks and leaves
1 bay leaf
2 whole peppercorns

Place all of the broth ingredients in a large stock pot.
Cover with water and cook for one hour. Cool slightly.
Strain the broth and place in a large pot. Remove any
meat from the turkey and add to the broth. Discard the
remaining ingredients. Cool the broth and then chill it.
Skim any fat from the broth and return to room
temperature. Boil the broth until you reduce it to about
seven cups, or measure out seven cups of broth and use
the remaining in another recipe. Leftover broth also
freezes well. Set the broth aside until ready to use with
the soup recipe below.

Soup:

8 ounces wild rice
2 tablespoons canola oil
2 tablespoons butter
1 cup chopped onions
1/2 cup chopped scallions
12 ounces chopped mushrooms
2 cups chopped carrots
3/4 cup flour
4 cups cubed cooked turkey
4 cups light cream
1 teaspoon white pepper
2 teaspoons crumbled dried thyme
1 cup dry white wine
3 tablespoons butter

Place 4 1/2 cups lightly salted water in a medium pot.
Bring the water to a boil and add the wild rice. Stir the
rice and return to a boil. Reduce the heat, cover, and
simmer for about 45 minutes or until the rice is tender and
opens. While the rice is cooking, sauté the oil, 2
tablespoons of the butter, the onions, scallions,
mushrooms, and carrots in a large stock pot for 5
minutes. Add the flour and mix well. Pour in the broth
and heat through. Add the turkey, cream, and spices.
Simmer for 40 minutes. Just before serving, add the wine,
remaining butter, and cooked wild rice. Serve hot.
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Old Fashioned Turkey Corn Chowder

This recipe takes only about half an hour to make.
You can use fresh corn off the cob or frozen corn.
If you cannot find fresh savory, 1 teaspoon of dried
thyme, tarragon, or marjoram also works well.
The turkey broth recipe from above can be used
here instead of chicken broth.

3 tablespoons canola oil
1 1/2 cups diced onion
3 diced celery stalks and leaves
1 cup diced carrots
2 cups peeled and diced potatoes
3 tablespoons chopped parsley
1 tablespoon chopped fresh savory
2 tablespoons flour
1 cup light cream
2 cups chicken broth
2 cups diced cooked turkey
1 teaspoon white pepper
2 cups corn kernels

In a large pot sauté the oil, onion, and celery for five
minutes. Add the potatoes and carrots. Reduce the heat,
cover and simmer for 10 more minutes. Add the herbs
and mix well. In a small bowl mix together the cream and
flour until smooth. Add the flour mixture along with the
broth to the pot. Bring to a boil, then reduce the heat.
Simmer until the vegetables are tender but still hold their
shape. Stir in the turkey, white pepper and corn. Simmer
for 5 minutes to warm through and serve hot.

Enjoy!