Smoked Turkey Rice Soup Food

SMOKED TURKEY WILD RICE SOUP

Steps:

• Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
• Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

SMOKED TURKEY RICE SOUP

Steps:

• Place turkey carcass in a large soup pot and pour vegetable broth and water over the turkey frame. Bring to a boil, reduce heat to low, and simmer until meat falls from the bones, 1 to 2 hours. Remove carcass, pick the meat from the bones, and discard bones. Chop turkey meat and return to broth.
• Stir green beans, corn, carrot, rice, celery, onion, green bell pepper, and red bell pepper into soup; bring to a simmer and cook until celery is tender and rice is cooked, about 1 more hour. Stir cream cheese and Cheddar cheese into soup until melted and smooth. Season with black pepper.

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY

Steps:

• Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
• Stir in broth scraping pan to loosen browned bits.
• Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
• Combine flour and milk in a small bowl stirring with a whisk.
• Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
• Stir in sherry and salt.

SMOKED TURKEY WITH WILD RICE

Steps:

• For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
• For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
• Cook the wild rice in 8 cups water for approximately 1 hour.
• To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.
• Serve while hot.

CROCK POT TURKEY WILD RICE SOUP

Steps:

• In a large skillet, heat oil; add onion and cook until tender.
• In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well.
• Add broth.
• Cover and cook on low for 6-8 hours.
• 30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well.
• Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened.
• Upon serving, add toasted almonds and/or parsley, if desired.

SMOKED TURKEY AND BEAN SOUP

Steps:

• Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
• Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
• Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
• Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
• Cook on low for 6-8 hours.