Friday, November 23, 2012

Turkey and Wild-Rice Soup

Today is a lazy day in our house.  I didn't brave the mall, I came home last night exhausted and was drooling on my pillow by 9 o'clock.  I'm celebrating 10 years with my man in the most simple way with a warm bowl of soup and some fresh biscuits.  This is one of my favorite ways to enjoy leftover turkey.  It would also work if you only cooked a Turkey breast or a chicken.  The best part is all of the ingredients were in my fridge from cooking Thanksgiving dinner.



1/2 a Turkey (bones and leftover meat)
2 tbsp. of Apple cider vinegar

2 lbs of carrots, sliced
6-8 celery stalks with leaves, sliced
2 small yellow or white onions, diced
8 oz of bella or button mushrooms, thinly sliced
1/2 cup of wild rice
1 cup of brown rice
4-5 quarts of water
1 bay leaf
1/8 cup of dried or fresh parsley
1 tsp. of garlic powder
1 tsp. of thyme
2-3 tbsp. of sea salt

In a large pot, cover leftover turkey with water and vinegar.  Bring to a boil, skip foam if necessary, and reduce to a simmer.  Simmer for 2-3 hours.  Remove meat and bones and let cool.  Add rice and cook for 30-40 minutes on a lightly rolling simmer covered.  When cool enough to touch pull meat from bones and discard bones and skin (this is my dog's favorite part!).  Add meat and veggies and spices, raise heat and bring to a boil again.  Reduce temperature and cook until veggies are tender.  Remove bay leaf and add 1 tbsp. of salt at a time until it tastes right.  Serve and enjoy!

For the Crock pot, cook the turkey, water, and vinegar overnight and then add all of the other ingredients back and cook for 2-3 hours on high.

You can also use a pressure cooker to speed up the process.  I love my Fissler!  I stopped using my pressure cooker for a little while after reading Nourishing Traditions, but after reading more about it here and comparing notes on how gelatin is broken down under high heat and seeing that pressure cooker stock is full of gelatin, I started using it again for stock and soups.  My favorite is still, meatloaf in my perforated pan...but that's for another post.  My verdict would be if you have a pressure cooker you paid $300 for like I do, you should use it.  If you don't have one...you may not need one.  Anyway...Happy Black Friday!!

Love and Butter,

Mishelle 
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