Turkey and Wild Rice Soup

I love making this soup with the leftover turkey after Thanksgiving!

Turkey and Wild Rice Soup

3 Tb butter
1 medium leek sliced (white part only)
3/4 C celery, chopped
3/4 C carrot, chopped
4-8 C turkey stock
1 1/2 C cooked turkey
1 C cooked wild rice (i like uncle ben's seasoned wild rice)

Cook leek, celery, and carrot in butter about 5 minutes on medium heat. Add stock and cook until veggies are tender. Meanwhile, cook rice according to package directions. Once veggies are done, stir in turkey and rice and cook until heated through. Season with salt and pepper to taste.

Turkey stock

1 turkey carcass, 12-15 lb turkey cut into pieces
2 carrots, scrubbed and quartered
1 stalk celery quartered
1 medium onion quartered
1/2 twp whole black peppercorns
10-14 C water, to cover

In a large stock pot, combine ingredients and bring to a boil. Simmer two hours, skimming foam as needed. Strain. Discard solids and skim fat from top of broth. Keep in the refrigerator up to 3 days or in the freezer 3 months.