The addition of cream transforms the Turkey and Wild Rice Soup into a more filling meal. The flavors continue to develop, making the soup even better the next day. I love the flavor of wild rice, but 2 cups of cooked white rice works well, too.
Carcass of a roasted turkey
2 carrots, chopped
2 medium-size onions, chopped
3 stalks celery with leaves, chopped
1/2 cup fresh parsley, stems included
1 teaspoon dried thyme
1 bay leaf
1 teaspoon peppercorns
Remove legs, thighs, wings, and all of the stuffing from carcass. Remove any meat still on bones (chop and refrigerate for use in soup recipe). Place carcass, bones, and remaining ingredients in a stockpot (you may have to crack the bones to fit your pot). Add just enough cold water to cover bones by 1 inch. Bring mixture to a boil, reduce heat, and simmer 4 hours, skimming surface frequently and discarding any white foam that forms on the surface. Remove from heat and cool.
Strain stock through a cheesecloth-lined colander or a fine sieve into a large bowl; discard bones, vegetables, and seasonings. Cool, then cover and refrigerate overnight. Once stock has cooled sufficiently for fat to solidify, remove and discard fat from top before using. Yield: about 4 quarts
In a Dutch oven or stockpot, melt butter. Add celery, carrots, and onion; cook, stirring constantly, over medium heat 5 minutes or until vegetables are crisp-tender. Stir in flour and cook, stirring constantly, 5 minutes. Add turkey stock and bring mixture to a boil.
Add salt and pepper; reduce heat and simmer 10 minutes. Add turkey, rice, cream, and parsley; cook until soup is thoroughly heated–do not boil.