With the last little tidbits of turkey left from Thanksgiving it was time to make soup, and what a satisfying soup it was. A few years ago I read about making turkey stock prior to turkey day and freezing it so it is on hand for the gravy, which is what I do each year.
This exercise entails buying a few turkey wings, which I find out Whole Foods or a local grocery store, if I'm lucking. I roast those for 45 minutes to an hour until they are nice a browned then throw them in a stock pot with the usual soup makings including water, celery, carrots, parsley, garlic, salt, pepper, fresh thyme and a bay leaf. This is left to simmer for a couple hours, strained, then refrigerated overnight. In the morning, the fat is skimmed off the top and the stock is ready for the freezer.
I had a leftover quart of stock which made the perfect base for my turkey wild rice soup. This rice is something I buy at our local farmers market and it is a really nice blend of a variety of rices including, wild, red, brown and white rice. The rest of the soup consisted of celery, carrots, some onion, frozen peas and the leftover turkey. Serve with rolls or as I did, hot popovers and you have a great meal.