Turkey with Brown and Wild Rice Soup

Green Peppers (bell peppers), 2 cup, chopped
Onions, raw, 3 small
Garlic, 3 tsp
Parsnips, 1 parsnip (9" long)
Carrots, raw, 3 small (5-1/2" long)
Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
*Turkey, fryer-roasters, breast, meat only, roasted, .5 breast, bone and skin removed
Lundy Wild Blend- wild, red, and brown rice, 2 cup
*Turkey, young tom, wing, meat and skin, raw, 1 unit (yield from 1 lb ready-to-cook
Mushrooms, fresh, 2 cup, pieces or slices
*Shitake Mushrooms, fresh, 1 cup
*Salt, Redmond All Natural Sea Salt, 3 tsp
*Black Pepper, freshly ground, 3 tsp
*crushed red pepper flakes, 3 tsp
Pepper, red or cayenne, 1 tbsp
Basil, 2 tbsp
*celery flakes, 2 tsp
Parsley, dried, 2 tbsp
Water, tap, 10 cup
Garlic powder, 4 tbsp

Chop all vegetables. Chop turkey breast in bite sized pieces.In a large pot, add turkey wing and half of the vegetables. After the meat has rendered the fat, add the remaining ingredients and simmer for a few hours. Makes 12 bowls of soup.

Number of Servings: 12

Recipe submitted by SparkPeople user MSBEAUTY711.