- 2 smoked turkey legs
- 8 cups water
- 4 cubes chicken bouillon (such as Knorr®)
- 1 onion, quartered
- 2 stalks celery, chopped
- 1 small inner stalk of celery with leaves, chopped
- 1 cup baby carrots, sliced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon curry powder (optional)
- 1 cup uncooked wild rice
- 1 quart half-and-half
- 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.
04/17/2018
recipepes.com
Smoked Turkey Wild Rice Soup, recipe
PT15M
PT1H
5
455 calories
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