What’s Cookin? Manic Monday- Lets Go Make Some Soup: Turkey & Wild Rice Soup

Have I mentioned that I love my crock pot? I should give her a name, but I wouldn’t want to upset Nancy, my GPS. I figured since I use my crock pot a lot, that I would post my favorite recipes for Manic Monday- Let’s Go Make Some Noise. I mean Soup.

Oh, and enjoy!

Ingredients:

–turkey carcass (if you don’t have one, you can use 2 cups of cooked turkey)
–8 cups water (to make broth. if you don’t have a carcass, use 8 cups chicken broth)
–1 chicken bouillon cube (only if you are using the carcass to make broth. Don’t use if you’re using broth.)
–2/3 cup uncooked wild rice
–1 yellow onion, chopped
–1 cup chopped celery
–1 cup chopped carrots
–1 tsp sage
–2 T balsamic vinegar
–2 cups spinach leaves

Preparation:

This is a 1 1/2 day project. We’re going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.

Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
My turkey was still stuffed with a quartered onion and some apple, so I didn’t bother to add any vegetables to season the water. You may certainly add some onion, celery, or anything else you’d like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.

Cover and cook on low overnight. I cooked the broth for 10 hours. In the morning, put on an apron to strain the broth with a colander. What? No apron? Perhaps you could use a brand-spanking-new “I Heart CrockPotting” one? Since I have a bunch of crockpots, I strained the broth into a new one. You might need to strain the broth into a big bowl, then dump it back into the crockpot.

Pick off the meat, and add it to the broth.

Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.

Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.

Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.

Source: A Year Of Slow Cooking

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