Recipe: Roast Turkey Vegetable Soup with Rice (Williams-Sonoma recipe)

ROAST TURKEY VEGETABLE SOUP WITH RICE

"Next time you serve a roast turkey, use the leftovers to make this comforting soup. Cut off any meat that's clinging to the bones and wrap it so it doesn't dry out. Then use the carcass to make the stock."

FOR THE TURKEY STOCK:
1 carcass from roast turkey
3 quarts water (or more as needed)
1 large yellow onion, chopped
2 carrots, peeled and chopped
1 celery stalk, chopped
4 fresh parsley sprigs
3 fresh thyme sprigs
1 bay leaf
FOR THE SOUP:
5 tablespoons olive oil
1 1/2 cups chopped yellow onion
2/3 cup peeled and diced carrot
1/2 cup diced celery
2/3 cup long-grain white rice
2 cups sliced fresh mushrooms
2 cups broccoli florets
2 cups diced cooked turkey
2 teaspoons chopped fresh thyme
salt and ground pepper (to taste)
1/4 cup chopped fresh flat-leaf parsley (optional, for garnish)
1/4 cup grated Parmesan cheese (optional, for serving)

TO MAKE THE TURKEY STOCK:
With your hands, break the carcass into big pieces and place them in a large stockpot with water to cover. Bring to a boil, skimming off any foam that forms on the surface. Reduce the heat to low, cover, and simmer for about 1 hour, skimming as needed.

Add the onion, carrots, celery, herb sprigs, and bay leaf. Cover partially and continue to simmer for about 1 1/2 hours longer.

Line a fine-mesh sieve with damp cheesecloth (muslin), pour the stock through the sieve into a large saucepan, and return to high heat. Bring to a boil, adjust the heat to maintain a gentle boil, and cook uncovered, skimming if needed, until reduced to about 8 cups, about 1 hour.

Remove from the heat and refrigerate, uncovered, until chilled, about 6 hours, then lift off and discard the fat solidified on top.

WHEN READY TO MAKE THE SOUP:
In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion, carrot, and celery and saute, stirring often, until the onion is tender and translucent, about 10 minutes.

Add the rice and stock to the saucepan and bring to a boil. Reduce the heat to low and simmer until the rice is tender, about 15 minutes.

Meanwhile, in a saute pan over medium-high heat, warm the remaining 3 tablespoons oil. Add the mushrooms and saute, stirring often, until tender, 8-10 minutes. Set aside.

Bring a saucepan three-fourths full of lightly salted water to a boil, add the broccoli florets, and cook until tender but not falling apart, about 5 minutes. Drain, immerse in cold water to halt the cooking, drain again, and set aside.

Add the turkey, mushrooms, broccoli, and thyme to the soup in the saucepan and continue to cook until all the ingredients are heated through, about 10 minutes. Season with salt and pepper.

Ladle into warmed bowls and sprinkle with the parsley or Parmesan cheese, if using.

Makes 6-8 servings
Source: Soup for Supper (Williams-Sonoma Lifestyles , Vol 5) by Joyce Esersky Goldstein, Chuck Williams (Editor)