TURKEY NECK SOUP

Turkey Neck Soup image

Provided by Heidi Hoerman

Categories Soups

Time 7h

Number Of Ingredients 15

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2 lb turkey necks
2 medium onions, peeled and quartered
2 medium carrots, scrubbed and cut into 1 inch pieces
2 large stalks celery, cut into 1 inch pieces
2 tsp pepper corns
2 to 4 bay leaves, lightly crushed
2 tsp salt
water to cover all ingredients
2 Tbsp olive oil
3 clove garlic, thinly sliced or shaved
1 large leek, sliced and well washed
12 large mushrooms
2/3 c brown rice
1/3 c wild rice
salt and pepper

Steps:

1. In a large soup pot, put turkey necks, onions, carrots, celery, pepper corns, bay leaves, and salt. Pour water into the pot until all ingredients are covered.
2. Bring the mixture to a boil and then either simmer on stop of the stove or put a 350 degree oven. Simmer for 3 to 4 hours or until the broth is well flavored.
3. Remove the turkey necks from the broth. When they are cool enough to handle, remove the meat from the bones and set aside. Discard the bones and any fatty or tough bits.
4. Pour the broth through a strainer and set aside. Discard the onions, celery, carrots, peppercorns, and bay leaf.
5. In the now empty soup pot, heat olive oil and saute the shaved garlic leeks and mushroom until wilted.
6. Add the rice, turkey meat and broth to the leeks and mushrooms. Bring to a simmer and continue to cook on top of the stove or place in a 350 degree oven for 1 1/2 hours or until the rice is fully cooked.
7. Adjust the taste with salt and pepper.