Turkey and Wild Rice Soup

Turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 tsp sage
2 T balsamic vinegar
2 cups spinach leaves

1. Put your turkey carcass into a crockpot, and cover with 8 cups of water. You may add some onion, celery, or anything else you'd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.
2. Cover and cook on low overnight (about 10 hours). In the morning, strain the broth with a colander. Pick off the meat, and add it to the broth.
3. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
4. Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
5. Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness.

Source: A Year of Slow Cooking

Try #1 - December 2011
This was pretty good, although I didn't have time to quite cook it completely before serving, so the vegetables were hard and the rice not finished. It was definitely better after the full cooking time. It also made a lot, so we had plenty of leftovers. I might make this again, although I prefer this turkey noodle soup.