Turkey soup

Yield: 8 ‐ 9 quarts

(Last modified: 20211130.0910: )

1. Put a turkey carcass (i.e., left over from baking) into a large pressure cooker's steamer basket (in order to keep the bones out of the broth), and cover with water
2. Steam the carcass for about 15 minutes
3. Remove basket and set aside for later
4. Add the following ingredients to the broth and simmer for several hours, or at least until the wild rice is done:
   • 1 Medium onion, chopped
   • ½t Freshly ground pepper
   • ¼t Mint leaves
   • ⅛t Celery seed
   • ⅛t Dill weed
   • 1T Chili powder
   • 1t Corriander seed, ground
   • ¼t Cardomen seed, ground
   • 1t Hot sauce
   • ⅛t Salt
   • 5 Cloves garlic
   • 1-½C Wild rice (uncooked)
   • Juice of ⅔ lime
   • 1 Small carrot, chopped quite finely
   • ½ Leek, chopped
   • 1T Yeast flakes
   • 2C (cooked) Great Northern beans (not sure what this is in dry measure yet)
   • 1 Medium tomato, chopped
   • 1C White wine
   • ½lb (?) turkey meat, chopped
5. While the broth is simmering, pick through the carcass for any additional meat you wish to add to the soup

I had to keep adding more water to the soup because it kept thickening up. I probably ended up with around 12+ C of water (but, of course, some of that was absorbed and good deal probably evaporated during simmering).