Wild Rice Turkey Soup
6 litres cold water
4 stalks celery, 2 cut in 1-inch lengths, 2 cut in 1/2-inch dice
3 carrots, peeled, 1 cut in 1-inch lengths, 2 cut in 1/2-inch dice
3 onions, 1 quartered, 2 diced
1 tsp or more salt
1/4 cup unsalted butter
1/2 cup sliced green onions (white and some green parts)
1/2 cup slivered almonds
2 tbsp chopped dill
2 bay leaves
1/4 tsp turmeric
1-1/2 cups wild rice, rinsed
1/2 cup white rice, rinsed
3 cups sliced button mushrooms
Freshly ground pepper to taste
Put carcass in large pot. Cover with water. Bring to boil on high heat. Reduce heat to medium-low, cover and simmer 30 minutes, occasionally skimming off foam. Add 2 stalks celery in 1-inch lengths, 1 carrot in 1-inch lengths, quartered onion and 1 teaspoon salt. Simmer, uncovered, 1-1/2 hours. Remove from heat and let sit until cool enough to handle.
Remove carcass. Discard skin and bones. Shred meat. (You should have about 3 cups.) Refrigerate meat in covered container. Strain stock through cheesecloth into bowl. (You should have 5 litres.) Discard vegetables. Skim fat from stock or refrigerate, covered, until cold, then remove congealed fat.
Melt butter in large skillet on medium heat. Add remaining diced celery, carrots and onions, along with green onions and almonds. Cook, stirring occasionally, 5 minutes or until vegetables are softened. Stir in dill, bay leaves and turmeric. Remove from heat.
Bring stock, wild rice and white rice to boil in large pot on high heat. Reduce heat to medium-low. Add celery mixture. Simmer, covered, 30 minutes. Discard bay leaves. Add reserved meat and mushrooms. Simmer 10 minutes, until meat is heated through and mushrooms are tender. Adjust salt. Add pepper.
Makes about 12 servings.