Smoked Turkey Wild Rice Soup

Ingredients

• 2 smoked turkey legs
• 8 cups water
• 4 cubes chicken bouillon (such as Knorr)
• 1 onion, quartered
• 2 stalks celery, chopped
• 1 small inner stalk of celery with leaves, chopped
• 1 cup baby carrots, sliced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon curry powder (optional)
• 1 cup uncooked wild rice
• 1 quart half-and-half

Directions

Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.

Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.