Creamy Turkey and Wild Rice Soup

This was a post-Thanksgiving recipe, but I just tried it out now - I made the stock from just the carcass of a turkey breast I had roasted, rather than doing a whole turkey (a breast is like 1/20th of the work!) and the stock came out just fine. For 2 or 3 people I cut the recipe in half...anything more than that and go for the full recipe. It reheats well. :-)

Turkey Broth 2 tbsp butter 2 chopped onions 1 celery rib 1 leftover turkey carcass, chopped into 4 pieces 3 cups white wine 6 cups low-sodium chicken broth

Soup 1 cup wild rice 4 carrots, peeled and chopped 2 celery ribs, chopped 1/2 tsp dried thyme 1/4 tsp baking soda 1/4 c all purpose flour 1 cup heavy cream 3 cups chopped cooked turkey salt and pepper

1. For the broth - melt butter in a large dutch oven over med high heat. Cook onions, celery, and carcass until lightly browned, about 5 minutes. Add wine and broth and simmer over low heat for 1 hour. Strain broth, discard solids.
2. For the soup - wipe out the dutch oven (or if you have 2, lucky you!) and toast the rice over medium heat until it begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, celery, thyme, and baking soda, bring to a boil. Reduce heat to low and simmer until rice is tender, about 1 hour.
3. Whisk flour and cream in a bowl until smooth. Slowly whisk flour mixture into the soup. Add turkey and simmer until slightly thickened, 10 mintues. Season with salt and pepper and serve.

If you find it easier to make in two steps - broth first, refrigerate, then soup the next day - that works too.