Instructions:

1. Fill a large stock pot with:
• 1 leftover turkey carcass , chopped into 4 pieces
• 2 celery , halved
• 2 carrots , halved
• 1 onion , quartered
• 1 sprig of rosemary, fresh
• 1 sprig of thyme, fresh
• 4 sprigs of parsley, American
2. Add enough water until everything is covered.
3. Reduce heat and simmer 2-3 hours, until turkey carcass falls apart and broth is formed.
4. Remove solids and pour broth through fine strainer to filter even more.
5. Reserve broth.
6. In a large dutch oven over medium-high heat toast:
• 1 cup wild rice
7. Toast until rice begins to pop, about 5-7 minutes.
8. Stir in:
• 2 carrots , chopped
• 2 celery , chopped
• ¹/₂ tsp thyme, fresh
• ¹/₄ tsp baking soda
9. Pour in 9 cups of turkey broth. Extra broth can be refrigerated or frozen for later use.
10. Bring soup to boil, then reduce heat to low and simmer, covered, until rice is cooked, about 1 hour.
11. Whisk until smooth in a small bowl:
• 1 cup heavy cream
• ¹/₄ cup all-purpose flour
12. Slowly whisk cream mixture into soup.
13. Add in:
• 3 cup cooked turkey
14. Simmer until soup has thickened, about 10 minutes.
15. Season with:
• ¹/₂ tsp salt
• ¹/₄ tsp black pepper, ground