Ingredients

• 1 whole smoked turkey
• 6 ounces chicken base
• 4 ounces liquid smoke
• 8 red peppers
• 4 ribs celery
• 2 carrots
• 2 onions
• 1 pound wild rice
• 1 1/2 pounds butter
• 3 1/2 cups all-purpose flour
• 1 teaspoon white pepper ground
• 12 cups half-and-half

Instructions

1. Watch how to make this recipe.
2. For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
3. For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
4. Cook the wild rice in 8 cups water for approximately 1 hour.
5. To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.
6. Serve while hot.