Leftover Turkey Rice Soup

Leftover Turkey Rice Soup

Lat night I improvised this soup of thanksgiving leftovers and rice.

1 Tablespoon Oil or Butter
2 Carrots cut in 1/2" slices
1 Stalk Celery finely diced
1 Onion finely diced
3 Cloves Garlic minced
Salt and Pepper
1 Cup leftover gravy (see appendix for original gravy recipe)
Water
2 Bay Leaves
1 Cup Rice cooked with 2 Cups water and 1 teaspoon salt
1 Cup Leftover Turkey cut up into small pieces 
More Salt & Pepper

Heat oil over high heat in a large soup pot. Add carrots, onion, celery and garlic. Season with salt and pepper. Cook stirring frequently until the vegetables begin to brown.

Add gravy and stir with vegetables for a minute or so. Add enough water to "take" the rest of the ingredients and still be as soupy as you like. I used about 3 quarts or so. Salt and pepper resulting broth to taste. Bring to a boil and add bay leaves, turkey and rice.

Return to boil. Reduce heat ans simmer until carrots are tender and flavors have melded (anywhere from a half an hour to an hour)

Re-season and serve!

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Appendix;

Gravy

The original batch of gravy was made with;

8 Tablespoons Turkey Fat separated from drippings
8 Tablespoons Flour
4 Cups de-fatted turkey drippings (juices)

Heat fat in a medium saucepan over medium heat.

Wisk in flour and continue stirring as flour and fat cook together for a couple minutes being careful not to burn the flour.

Stir in the dripping (juices) and continue to stir as the liquid comes to a boil. When you have reached boilage, reduce heat to very low and allow to slowly simmer stirring regularly until gravy has become smooth and reduced to the desired consistency. If it becomes too thick, thin with water.

Season with salt and pepper as necessary and serve.