Since we’ve been married, my husband started a new tradition for our family making this turkey soup after Thanksgiving. He loves using up “the rest of the turkey” and creating another hearty meal so much that he doesn’t mind spending Friday afternoon cooking…while my sister and I usually visit an annual holiday craft fair.
Here’s to the many blessings that keep on blessing…
Try this gluten-free, real-food soup and enjoy your family!
After-Thanksgiving Creamy Turkey and Rice Soup
- 1 turkey carcass
- 4 medium onions, chopped
- 9 cloves garlic, minced
- 6 large carrots, chopped
- 6 large celery ribs, chopped
- 1 whole bay leaf
- 1/2 cup butter
- 16 oz. white mushrooms, chopped
- 1 cup uncooked long grain white rice (heaping)
- 1 cup cream
- 1 t. black pepper
- 1 t. salt (or to taste)
- Make turkey bone broth: Place turkey carcass in a large soup pot. Cover carcass with water. Add 1 onion, 2 celery stalks, 2 carrots, 3 garlic cloves, bay leaf and salt. Bring to a boil. Reduce heat, simmer 5 to 6 hours. Remove carcass and cool stock in pot. (Instant Pot Directions: break up your turkey carcass and place in a 6 or 8 qt. Instant Pot. Add vegetables and seasonings and fill to MAX line. Set to high pressure for 90 minutes. Quick release; using slotted spoon, remove turkey parts to a plate to cool. Add bone broth plus 4 cups of water to a large stock pot, 10 or 12 qt., to finish cooking.)
- In a skillet, add 1/2 butter to melt and then saute remaining onions, garlic, carrots and celery until tender. Remove to a bowl.
- In the skillet, saute chopped mushrooms in remaining butter until browned. Add to stock pot along with bone broth. Blend mushrooms using an immersion blender. (This adds flavor and thickness without using flour.)
- Add sauteed vegetables, heaping cup of rice, salt, pepper and turkey pieces to stock pot. Bring to a boil. Reduce and simmer for 30-35 minutes or until rice is tender. Stir in cream and serve when warm.