Two-Day Turkey Rice Soup

Day One

1.66# turkey legs

2qts. cold filtered water

1t salt and 1-2T black peppercorns

Bring turkey legs and water to a boil in a 3-4 qt. pot.  Use one big enough for the legs to be covered by the water.  Simmer over medium heat for an hour and a half.  Put the turkey legs into a zip-type plastic bag and refrigerate until day two.  Strain the broth several times using smaller mesh strainers each time.  Chill-freeze overnight.

Day Two

Scrape fat off the turkey broth and gently heat it.  Once it's liquified, pour through cheesecloth to remove any remaining solids and fat.  In a 5 qt. pot, combine these ingredients and simmer.

2T browned butter
⅓c Minnesota Wild Rice
⅓c Madagascar Pink Rice
1 lg. clover garlic - minced
1 sm. yellow onion - chopped

Saute' these together while slicing-chopping the remaining vegetables and turkey.  Heat the turkey for a minute in the microwave, to make it easer to separate the meat from the fat, and tendons.

After the rice mixture has simmered and snapped a while, add the chopped carrots and celery and ½c dry white wine.  Today, I was out of wine, so I used some I had previously frozen for cooking.

After this simmers, covered, about 20 minutes, add the remaining onion, garlic and mini peppers.  Also add a cup or two of the turkey broth.  Cover and simmer for an additional 20 minutes.  Transfer all this to the bigger turkey broth pot.  Carefully prep the turkey, being sure to remove all tendons and skin.  What remained for me was 10oz. of turkey, which I added to the pot.


At this time, I also put in 2T of Better Than Bouillon - mushroom flavor soup base, and a can of Cream of Cremini & Shiitake Mushroom Soup.  Stir, cover and simmer again another 20-30 minutes until the rice is cooked.

This turned out well.  A hearty, yet not too heavy, winter soup. . .Lin