Ingredients
- 1 Turkey carcass, with 6-8 cups of good meat reserved
- 3 bay leaves
- 7 carrots, 6 diced fine and 3 coarse with fronds
- 7 celery stalks, coarsely diced
- 2 onions, peeled and coarsely chopped
- 2 leeks, diced fine
- 2 cups of fresh parsley
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen corn
- 1 cup wild rice, uncooked
Directions
- Chop up the turkey carcass to fit in a large stock pot (with a built in strainer if you have one). Add the bay leaves, 1 coarsely chopped carrot, 3 celery stalks coarsely chopped with fronds and 2 onions. Add enough water to cover the carcass and vegetables by an inch or two, and bring to a boil. Once it reaches a boil, turn the heat down enough so it maintains a bubbling simmer. Let it bubble away for 3 to 4 hours, replenishing with some water if it gets too low.
- Remove the carcass and vegetables from the stock pot, using a strainer. Discard the vegetables and carcass, but save any good looking turkey meat. Meanwhile, keep the strained turkey stock at a gentle simmer in the stock pot until needed.
- In a skillet, sauté the leeks and celery until soft, about 6 minutes. Add to the warm stock, then add the parsley, carrots and wild rice; salt and pepper to taste. Simmer about 30 minutes, or until cooked through. Finally, add the peas, corn and turkey meat (good meat plus the meat that fell from the carcass).
- The soup can be bagged and frozen for future use, or served hot with some lovely warm bread and a lump of good cheese.
.jpg)
