Smoked Turkey Wild Rice Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread. Ingredients:
2 smoked turkey legs |
8 cups water |
4 cubes chicken bouillon (such as knorr®) |
1 onion, quartered |
2 stalks celery, chopped |
1 small inner stalk of celery with leaves, chopped |
1 cup baby carrots, sliced |
2 cloves garlic, minced |
2 bay leaves |
1 tablespoon garlic powder |
1 tablespoon onion powder |
2 teaspoons ground black pepper |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
1 teaspoon curry powder (optional) |
1 cup uncooked wild rice |
1 quart half-and-half |
Directions:
1. Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
2. Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
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