Cream Of Turkey And Wild Rice Soup

• 12 cups Turkey Broth (homemade, Using Leftover Turkey Carcass, Or Store Bought)
• 1 cup Celery, Coarsley Chopped
• 1 cup Sweet Vidallia Onion, Coarsley Chopped
• 3 Tablespoons Butter
• 3/4 cups Flour
• 2 cups Water
• 2 cups Wild Rice
• 1-1/2 cup Carrots, Cut Into Coins
• 2 cups Chopped Cooked Turkey
• 2 Tablespoons Parsley, Finely Chopped
• 1 teaspoon Salt
• 1/4 teaspoons Pepper

1. 1. First, you will need to make your bone broth (or buy broth from the store). I shamelessly cheat on this task, as, traditionally, it should simmer for 24 hours! I don't know about you, but I definitely don't have that kind of time, and I'm not leaving my stove-top on while I'm sleeping. What I do is throw all of the bones from a leftover turkey into a large stockpot, fill it 2 inches from the top with water, and then simmer it for 2-3 hours (be sure not to boil or you will get cloudy broth), adding water as needed if the water level gets low. I then turn off the burner, let it come to room temperature, and plop it into the fridge with the lid on, bones still in, for 24-36 hours. When I'm ready to use the broth it is gelatinous, so I heat it on the stove until it becomes liquid again and then strain the juices through a fine mesh colander, removing the bones. Viola! It's ready to use!
2. 2. Add the celery and onions into the bottom of a large stock pot with the butter. Heat for approximately 3 minutes on medium heat. I don't allow the vegetables to cook too much, because I want them to retain their integrity and add texture to the soup.
3. 3. Pour the flour into the pot and mix with the buttery vegetable mixture, stirring frequently, for about 3 minutes, allowing the flour to have some time to cook.
4. 4. Begin adding the broth, 1 cup at a time for the first 4 cups. After adding each cup, stir frequently until well combined with the flour before adding the next cup. After you have done this with the first 4 cups, you can turn the burner to medium-high heat, add the remainder of the broth and the water, and then bring it to a gentle boil.
5. 5. Add the rice and carrots to the pot and when the soup begins to boil turn the heat to medium-low. Simmer for 15-20 minutes, or until the rice is cooked and the carrots are fork-tender.
6. 6. Stir in the turkey, parsley, salt, and pepper to taste, and then your soup is ready to serve.

turkey broth, celery, sweet vidallia onion, butter, flour, water, rice, carrots, turkey, parsley, salt, ubc

Taken from tastykitchen.com/recipes/soups/cream-of-turkey-and-wild-rice-soup/ (may not work)