Turkey and Wild Rice Soup

 I love soup.  Soup season is just beginning.  I am going to try this an I don’t think I will wait until Thanksgiving.

8 C. unsalted turkey broth (or chicken broth)

2 large carrots, peeled and chopped into 1/2 inch pieces 

1 medium sized yellow onion, chopped 

1 large celery stalk, sliced crosswise into 1/4 inch thick pieces 

2 tsp. minced garlic 

1/2 tsp. kosher salt 

1/2 tsp. black pepper, plus more for garnish 

3 thyme sprigs, plus chopped for garnish 

1 bay leaf 

4 C. cooked turkey, torn into 1 inch pieces 

1 C. uncooked wild rice

2 tbsp. fresh lemon juice

Stir together broth, carrots, onion, celery, garlic, salt, pepper, thyme, and bay leaf in a slow cooker. Cover and cook on low until vegetables are tender and mixture is fragrant, about 3 hours.

Uncover cooker and stir in turkey and wild rice. Cover and continue cooking on low until rice is tender, about 1 1/2 hours. Uncover cooker and stir in lemon juice.  Ladle into bowls and garnish with thyme and black pepper.