Roast Turkey Vegetable Soup with Rice
Source of Recipe
Williams-Sonoma Soup for Supper
List of Ingredients
STOCK:
Carcas from roasted turkey
3-3.5 quarts water, or as needed
1 large yellow onion
2 carrots peeled and chopped
1 celery stalk, chopped
4 fresh parsley sprigs
3 fresh thyme sprigs
1 bay leaf
SOUP
2 Tbs olive oil
1.5 c. (6oz) chopped yellow onion
2/3 c. (3 oz) peeled and diced carrot
1/2 c. (2.5 oz) diced celery
2/3 c. long grain white rice
2 c. (6oz) sliced fresh mushrooms
2 c. (4 oz) broccoli florets
2 c. (12 oz) diced cooked turkey
2 tsp. chopped fresh thyme
salt and ground pepper to taste
1/4 c. chopped fresh flat leaf parsley (optional)
1/4 c. (1 oz) grated Parmesan cheese (optional)
Recipe
To make the stock, with your hands break the carcass into big pieces and
place them in a large stockpot with water to cover. Bring to a boil,
skimming off any foam that forms on the surface. Reduce the heat to low,
cover, and simmer for about 1 hour, skimming as needed. Add the onion,
carrots, celery, herb sprigs, and bay leaf. Cover partially and continue
to simmer for about 1.5 hours longer. Line a fine mesh sieve with damp
cheesecloth, pour the stock through the sieve into a large saucepan, and
return to high heat. Discard veggies. Bring stock to a boil, adjust the
heat to maintain a gentle boil, and cook uncovered, skimming if needed,
until reduced to about 8 cups, about 1 hour. Remove from the heat and
refrigerate uncovered until chilled, about 6 hours, then lift off and
discard the fat solidified on top.
SOUP:
In a large saucepan over medium heat, warm 1 tablespoon of the olive
oil. Add the onion, carrot and celery and saute, stirring often, until
the onion is tender and translucent, about 10 minutes. Add the rice and
stock and bring to a boil. Reduce the eat to low and simmer until the
rice is tender, about 15 minutes.
Meanwhile, in a saute pan over medium high heat, warm the remaining
tablespoon oil. Add the mushrooms and saute, stirring often, until
tender, 8-10 minutes. Set aside. Bring a saucepan 3/4 full of lightly
salted water to a boil, add the broccoli florets, and cook until tender
but not falling apart, about 5 minutes. Drain, immerse in cold water to
halt the cooking, drain again, and set aside.
Add the turkey, mushrooms, broccoli, and thyme to the saucepan and
continue to cook until all the ingredients are heated through, about 10
minutes. Season with salt and pepper.
Ladle into warmed bowls and sprinkle with the parsley or parmesan cheese
if usinG.
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