Turkey Wild Rice Soup

• 1 tbl butter
• 2 medium onions, chopped
• 3 large carrots, peeled and sliced
• 6 celery stalks, sliced
• 2 L/8¼ c chicken or turkey stock, preferably homemade
• 3 bay leaves
• 3 sprigs of thyme
• a small handful of sage leaves
• ½ tsp whole peppercorns
• 100 g/½ c wild rice, uncooked
• 110 g/1 c peas, fresh or frozen
• 300 g/2 c turkey, cooked and shredded
• salt and pepper

1. Heat a large soup pot over medium heat.
2. Melt the butter and then add the onions. Fry until they begin to soften.
3. Add the carrots and celery. Fry until they just begin to soften, about 5 minutes.
4. Pour in the stock, herbs, and peppercorns. Bring to the boil, then reduce to a simmer.
5. After about 30 minutes when the veg is nearly cooked, stir in the rice and simmer until the rice and veg are fully cooked.
6. Add the peas and turkey. Stir well and season to taste. Remove from the heat. Fish out the bay leaves, thyme sprigs, sage leaves, and peppercorns.
7. Cover and let rest for about 15 minutes. Serve with crusty bread.

You can also use cooked rice- just skip step 5 and add it with the turkey. Finally, leftover chicken would be a perfect substitute for turkey!