Turkey Rice Soup

Waiting for spring!!

I have been hungry for turkey lately and it seems like a long time since Thanksgiving. This was the perfect week for a roasting a turkey breast, plus they were on sale! I used a rub of thyme, garlic, cayenne pepper, olive oil and soy sauce to roast it. It was basted with sherry wine. The house just smelled sooo good. The turkey was golden brown and done to perfection; not to mention a dinner to die for! The roasting pan gave the soup a good beginning. About 2 cups of the gravy from the drippings went into the soup. The brown skin of the turkey, with all the garlic and thyme helped make this home-made stock so rich. The soup is brimming with rice and colorful vegetables that combine the flavors. I love this soup and I’m sure you will too!

Turkey Rice Soup

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Souper Sarah

The use of the turkey carcass turn this ordinary soup into a full-flavored one that has a rich variety of vegetables and rice simmering along with it.

INGREDIENTS
Serves 10-12

Turkey stock:
1 turkey carcass
3 quarts water
2 bay leaves
1 teaspoon thyme
3 celery ends and pieces
4 carrots ends
1 onion peel and ends

Soup ingredients:
3/4 cup long grain rice
1 small onion chopped
1 1/2 cup celery chopped - stems, heart and leaves
2 cups carrots chopped
1 - 8 oz baby bella mushrooms -sliced and cut in half
4 cups turkey bite size

2 tablespoons butter

2-3 tablespoons lemon juice

1 teaspoon thyme

Dash cayenne pepper

Salt

White pepper

1 - Cut off any extra meat from the turkey carcass in bite size pieces and save for soup.

2 - In large stock pot, cover turkey carcass with water. Add to pan bay leaves, thyme, celery pieces, carrot ends, onion peel and ends. Simmer for about 2 hours. Drain stock and chill. Pick out the meat from the strainer and shred into bite size pieces: save for soup. Discard the bones, skin and scrap vegetables.

3 - When stock is cold, carefully remove the layer of fat.

4 - Bring stock to a rolling boil and add rice; reduce heat and simmer for 15 minutes.

5 - In a large fry pan over medium heat, melt 1 tablespoon butter and add onions, celery and carrots. If you need more butter or liquid, add 1/4 cup of stock and stir in. Cook for 10 minutes or until the vegetables become soft. Save for soup.

6 - Melt rest of butter in fry pan and add baby bella mushrooms and 1 tablespoon lemon juice; cook gently for 3 minutes.

7 - Add to the simmering stock all the vegetables and season with thyme, cayenne pepper, salt, and white pepper. Season to taste. You may need to add lemon juice to enhance your flavor. Simmer for 25 minutes.

8 - Serve piping hot.

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Chopped onion



Long grain rice



Onion, celery, and carrots



Turkey bite size pieces

Baby Bella mushrooms

Simmering pot

Serve piping hot

Served with sour dough bread

There is something delicious about combining the flavor of turkey and rice. What a great soup!

We have now had 3 soups with onions, celery and carrots. You could buy in bulk and freeze for later. You can freeze diced carrots, onions, bell peppers, and celery in large batches on baking sheets. Store the frozen vegetables in resealable plastic bags in the freezer – when you need some for cooking, thaw under cool water and pat dry with paper towels. “Cuisine at home”

The thought for ther week -

Allow yourself the chance to really savor each moment!

Happy souping until we meet again!

Souper Sarah