I don't know where time goes anymore. I have been busy, traveled to France for two weeks in August for a wonderful riverboat cruise in Provence and Burgundy after spending a few days in Paris. Then on returning, Arkansas football season started, that may not sound like a big deal, but if you are a tailgating fan, it becomes a really big deal. In October we went to Virginia to stay with our good friends the Gorski's for two weeks. I plan to spend a little more time on France at another posting, share some pictures of friends and places. This posting I want to share the turkey soup I made from a turkey carcass after Christmas dinner. Since we spent Thanksgiving in St. Louis with my brother's family, I didn't cook my own turkey until Christmas. As far as I'm concerned about half the fun of cooking a turkey is the leftovers and that includes the soup you make from the old girl's bones. Instead of the usual turkey noodle, this recipe is a little different.
Turkey Wild Rice Soup
1 quart chicken stock
water to cover turkey
(any drippings or gravy, optional)
Cover in pot with lid and simmer for 1 to 2 hours
May be refrigerated at this point, remove meat from bones, discard bones and skin, set meat aside.
Boil stock until reduced some and develops a nice flavor.
Add to stock salt and white pepper to taste. Bring to a boil and add 1/2 to 1 cup wild rice, cook for 30 minutes.
Add 1 cup brown rice cook for about 30 to 45 minutes, until rices are done.
1 1/2 to 2 cups of mushrooms chopped
3 large leeks, sliced thinly
3 large stalks celery with leaves, chopped
1/2 cup parsley chopped
2 leaves sage or 1/2 teaspoon dried sage
1 tablespoon fresh or 1 teaspoon dried thyme
Saute leeks and celery, saute mushroom separately, until soft. Mix together and add parsley, sage and thyme to vegetables.
Add vegetables and seasoning to soup and cook for 10 minutes.
Add turkey meat and simmer to heat.
Before serving add 2 tablespoons of dry sherry.