Roasted Turkey, Vegetable and Rice Soup

Ingredients

Ingredients for the Stock

1 turkey carcass broken into manageable pieces
2 tablespoons Riceland Rice Bran Oil ®
1 large onion, chopped
1 celery stalk, thinly sliced
2 carrots, thinly sliced
1 tub Knorr Homestyle Chicken Stock ® (or 2 large bouillon cubes)
1 garlic clove, chopped
4-5 thyme sprigs
2 bay leaves
¼ cup chopped parsley
1 turkey carcass broken into manageable pieces
3 - 3 ½ quarts low-sodium chicken stock (substitute water)

Ingredients for Soup

2 bags Riceland Premium Boil-in-Bag Whole Grain Brown Rice (or rice of choice)
3 tablespoons Riceland Rice Bran Oil ®
2 tablespoons unsalted butter
1 ½ cups chopped onion
1 cup thinly sliced celery
1 garlic clove, minced
1 - 1 ½ cups thinly sliced carrots
2 cups thickly sliced baby Portobello mushrooms
1 cup 1-inch sliced haricot vert or green beans, optional
Or 2 cups steamed broccoli florets, optional
1 teaspoon poultry seasoning, optional
3-4 stems fresh thyme
2 bay leaves
1 sage leaf (if turkey was cooked with sage, you may want to omit this)
Kosher salt
Freshly cracked black pepper
2 - 3 cups diced cooked turkey
½ cup minced fresh flat-leaf parsley, reserve some as garnish
½ cup shaved or grated Parmesan, optional

Preparation

Directions for Stock

1. In a large stockpot, heat oil over medium-high heat; add in broken turkey carcass and gently brown bones for 8-10 minutes.
2. Add remaining ingredients and simmer, partially covered for 1 ½ - 2 hours.
3. Alternatively, I prefer to use my pressure cooker and cook the stock 40 minutes under high pressure. The broth can also be prepared in a slow cooker, cooking overnight on low.
4. Strain the stock through a fine sieve and discard solids.
5. Return stock to a boil and reduce to approximately 8 cups over a gentle boil; skim if needed.
6. Chill overnight in the refrigerator; discard the solidified fat.
7. The broth may be used or frozen at this point.

Directions for Soup

1. Prepare Boil-in-Bag rice according to package directions; set aside. (May be prepared a day ahead.)
2. In a large stockpot over medium heat, warm the olive oil and butter. Add the onion, carrot and celery. Cook until the vegetables are slightly tender, about 10 minutes.
3. Add garlic to stockpot and cook about 2 minutes; add mushrooms and sauté until tender, 8 - 10 minutes.
4. Add green beans or broccoli, if using.
5. Add turkey stock, thyme sprigs and bay leaves (sage leaf, if using) to vegetables in stockpot, heating gently 10 - 15 minutes or until heated through.
6. Add ¼ cup minced flat-leaf parsley.
7. Allow soup to simmer over low heat until 30 minutes before serving. Add in diced turkey and heat through.
8. Season to taste with salt and pepper.
9. Just before serving, stir in prepared rice and stir well.
10. Ladle the soup into warmed soup bowls. Garnish with minced parsley and Parmesan.

Notes: This soup reheats quite well over low heat. If you intend to freeze the soup for later use, do not add rice before freezing...

Chicken may be substituted for the turkey.