This is a great way to soften up those turkey legs, thighs and wings and transform them into a delicious, healthy, flavorful soup. Great on a cold Montana spring day. Freezes well also!
Prep time: 3 hours
Cook time: 45 minutes
Servings: 12
Ingredients
Turkey: 1 leg, 1 thigh, 1 wing
8 Tbsp olive oil or butter
4 carrots, chopped
2 large onions, chopped
4 celery stalks, sliced
16 ounce sliced mushrooms
6 garlic cloves, minced
8 Tbsp flour
10 cups chicken stock
2 Tbsp chopped fresh thyme leaves
2 tsp chopped fresh rosemary
1 Tbsp Worcestershire sauce
2 cups uncooked wild rice
1 cup half and half
Salt and pepper to taste
Instructions
-Add turkey to a large pot, submerge with water (frozen turkey is OK)
-Bring to a boil then reduce heat and simmer for 3 hours
-Remove turkey meat from bones, cut into bite sized pieces, set aside
-Add oil or butter to stock pot
-Add carrots, onion and celery to the pot, season with seasoning salt and/or regular salt and pepper, cook until softened
-Add mushrooms and garlic and cook for another 5 minutes
-Add flour and cook for 3 minutes
-Add 8 cups of chicken stock, turkey, thyme, rosemary, Worcestershire sauce and wild rice
-Bring to a simmer, cover and simmer for 45 minutes or until rice is cooked
-Stir in the half and half and taste
-Simmer an additional 15 minutes if rice is not tender
-Add salt, pepper to taste
-Add chicken stock if soup is too thick for your liking
-Enjoy!
Pairs well with Grandma's Country Cheese Bread