The weather has officially changed. I am running the heat in the morning, the guinea pigs have moved inside, and the flannel sheets are out of hiding.
Last night, I finally finished reading “The Long Winter” to the girls. We have so much to be thankful for— if you have kids that sometimes forget how richly blessed modern day life is, I highly recommend reading it aloud.
Anyway. Today I am thankful that I met Kalyn Denny at BlogHer, and I am so happy to have found her Turkey and Wild Rice Soup.
Adam proclaimed it the best turkey soup he’s ever had, and the kids each ate two bowls. I may have wept. I’m not sure.
adapted from Kalyn’s Kitchen
To Make the Broth:
turkey carcass (if you don’t have one, you can use 2 cups of
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.)
Put your turkey carcass into a crockpot,
and cover with 8 cups of water.
If you need to break the bones down to fit in
your crock, do so.
If your turkey carcass is still “stuffed” –
leave it in.
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.
The Rest of the
cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon ground or rubbed sage
2 tablespoons balsamic vinegar
2 cups spinach leaves (to add later)
Use a 6-quart slow cooker.
Follow in the instructions to make broth with your turkey
bones/carcass. If you don’t want to do this step, use 8 cups of chicken broth
and 2 cups of diced turkey.
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.
Cover and cook on low for 8-10 hours, or on high
for 4-6. Stir in spinach leaves.
This is my new favorite soup. I love, love, love the hint of tartness from the balsamic vinegar, and how it darkened the broth. The wild rice exploded a bit, and actually resembled barley by the time we ate it. The kids ate a bunch, and I had at least 3 bowls throughout the day yesterday. We have a quart left, which I will happily serve for lunch.
Thank you, Kalyn!