Turkey & Wild Rice Soup

We cooked a turkey the other day. Yes, I know that's not a normal activity for August, but we're working on Wayne's list of holiday roasts, and we're not waiting for holidays to try them. Anyway, one of the results of roasting a turkey is having a turkey frame that needs to be processed. Using this recipe to do so turned out to be a delicious decision.

Turkey & Wild Rice Soup

• one turkey frame
• 6 cups water
• 1/4 cup butter
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped onion
• 1 1/2 cups shredded carrots
• 2 cloves garlic, minced
• 1/4 cup flour
• bay leaf, thyme, rosemary, sage, parsley, salt, and pepper
• 1/4 cup wild rice
• 1/4 cup brown rice
• 1/4 cup white rice
• 1/2 cup cream
• 1 tablespoon lemon juice

In a large pot, cover the turkey frame with water, salt and pepper to taste, then bring to a boil. Cook for an hour or so, then remove from heat. Remove the turkey, let cool, then pick the meat off the bones and set aside. Strain the broth and set aside. (Alternately, feel free to skip this step and use chicken broth and cooked, diced chicken instead.)

In another large pot, saute the celery, onion, carrots and garlic in the butter, until limp. Stir in the flour and mix well, then add the reserved turkey broth and meat and bring to a boil. Stir in seasonings (if using dried ones) to taste, then lower to a simmer. Add the wild rice, ten minutes later add the brown rice, ten minutes after that add the white rice, and cook another 20 minutes. 

Just before serving, stir in the cream and lemon juice (and fresh herbs if using them). Heat through and serve.

Note: Although grating the carrots does add a wonderful texture to this soup, if that's too time-consuming a process, feel free to chop them.