Smoked Turkey Wild Rice Soup

Ingredients

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

Equipment

• pot

Directions

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