Turkey Soup

[gja1000]

As mentioned in another thread, I made a turkey today so I got this recipe from my daughter for turkey soup. I haven't made it yet, but I'll come back and let you know how it turns out.

Turkey soup

-turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
--8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
--1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
--2/3 cup uncooked wild rice
--1 yellow onion, chopped
--1 cup chopped celery
--1 cup chopped carrots
--1 tsp sage
--2 T balsamic vinegar
--2 cups spinach leaves (Kalyn used cabbage, but cabbage reminds me either of engorgement or the cabbage soup diet)

Put a turkey carcass into a crockpot, and cover with 8 cups of water. If you need to break the bones down to fit in your crock, do so.

Add any vegetables to season the water, if you’d like, e.g., onion, celery, or anything else you'd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.

Cover and cook on low overnight. Strain the broth into a big bowl, then dump it back into the crockpot.

Pick off the meat, and add it to the broth.

Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.

Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.

Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.