Thanksgiving Turkey and Wild Rice Soup

So Friday night a group of friends and I gathered for a Thanksgiving dinner to start off a long weekend of Thanksgiving dinners with our families.  Good friends + good food = a very good time. At the end of the night upon hearing that the turkey carcass was going to be thrown out and not made into a soup,  I rescued it, knowing it would be of better use  in a nice hearty soup than it would have in the waste bin. The Turkey was already delicious and well seasoned, which was a bonus for the soup.

• 4 liters of water
• 1 turkey carcass 
• 2 cloves of garlic, crushed and unpeeled
• 3 bay leaves
• 1/3 cup + 1 tbsp wild rice
• 2-3 carrots chopped
• 3 celery stalks, sliced
• 1 small red onion, diced
• 1 tsp coriander
• 1 tsp celery seeds
• chopped parsley to taste
• salt and pepper to taste

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To start off, place the turkey remains in a large pot with the water (you might have to break the carcass into 2 pieces to fit in the pot, I did). Add the garlic cloves and bay leaves to the pot, Bring to a boil, reduce the heat and allow to simmer for 20 minutes.

Remove the turkey bones from the pot and allow to cool enough to handle. Remove all the meat from the bones and shred or tear into small pieces. Discard the bones.

Using a slotted spoon, skim the garlic and bay leaves and any small bones that may have dislodged from the carcass, alternatively you can pass the soup through a sieve.

Rinse the wild rice in cold water and place in the pot along with the shredded turkey and the remaining ingredients. Simmer for 30-45 minutes, until the rice has softened but still has a bit of a bite to it.