Wild Rice & Turkey Soup  

  The season is upon us.  It's "Turkey Time".  Usually after the third day in our house, we are   looking for something to do with some of the turkey that has not been devoured.  A few years   ago, I came across this recipe on the Internet and as it sounded pretty good and we had never   had wild rice before, we made a batch and I was right, IT WAS GOOD!  Below, for your   enjoyment is the recipe.  (Prep time in reality is a wee bit longer than 10 minutes.)

 One of the biggest questions we were faced with was, where do you get wild rice?  The   answer wasn't hard.  On Amazon, of course.  There are several brands of wild rice   there.  The one I opted for was Thousand Lakes Minnesota Wild Rice.  This one was   100% wild, not cultivated and not a mixture of wild and cultivated like some brands were   so that's the one I chose.  I don't know if there is anything better out there but we are   more than satisfied with this one and I highly recommend it.

 The recipe called for 2 cups of cooked wild rice.  The procedure for that is as follows.   Soak 1/2 cup of wild rice for 2 hours in a bowl with enough water to cover the rice.

 After 2 hours, drain the water and gently rinse the rice.  After rice has been rinsed, cook   it in 1 1/2 cups of water.  Bring to a boil. Put heat down to low, low, cover the pot and   cook for 40 minutes.  After 40 minutes, stir the rice and remove from the heat.  The rice   is now ready to be added to the soup recipe.  

 The recipe also calls for one 4 oz. can of mushroom pieced.  We prefer to use 6 to 8 oz.   of fresh cleaned white button mushrooms that have been cleaned and cut into 1/4"   cubes but if fresh mushrooms are not available, canned ones will do however they   should be cut into pieces about 1/4" or a little larger.

 Other than that, the recipe is pretty straight forward.  Enjoy!