Chef Patrick Long from The Green Room in South Carolina created this recipe to use Thanksgiving leftovers.
In a medium sauce pot, bring the water to a boil, add the wild rice. Reduce heat and cover until wild rice is cooked, or about 45 minutes. Strain off excess water and set aside.
n a large thick-bottomed soup pot, melt butter and sweat onions, carrots, and celery for about 3 minutes. Next add the garlic and then slowly sift in the flour until all the butter is absorbed by the flour. Cook for another 5 minutes until flour starts to turn brown. Add turkey stock gradually and stir mixture constantly with a whisk to get rid of the clumps of flour. Once all the turkey stock is in the soup, add the wild rice and shredded turkey. Bring mixture to a boil, being sure to stir occasionally. Reduce heat to a simmer and cook for another 20 minutes, until the carrots are tender. Add fresh thyme to finish and season the soup to taste.