Ingredients 1-11 are for the stock.
Combine all ingredients in a large pot, bring to boil, and simmer, partially covered, for 2 to 3 hours (or longer). Strain and skim off the fat. If desired, remove all of the bones, reserving any turkey meat. Discard herbs and blend the mixture to use as flavoring in a stew or sauce.
Ingredients 12-24 are for the soup.
Sauté onion and garlic in oil until soft. Add carrots, celery, and mushrooms and cook the vegetables, stirring, 3 to 5 minutes longer. Add flour and while stirring, cook for another minute. Add the stock, herbs, and rice. Bring to a boil and then reduce heat to simmer for about 1 hour. Add meat and hot pepper sauce, adjust seasonings. Sprinkle with parsley before serving.
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