Turkey Soup with Root Vegetables from Broth & Stock by Jennifer McGruther - Cooking by the Book

Ingredients

• 1 cup wild rice
• 1 tablespoon apple cider vinegar
• 1 tablespoon butter
• 1 yellow onion, diced
• 2 cloves garlic, finely chopped
• 3 carrots, diced
• 2 parsnips, diced
• 1 celeriac, diced
• 1 tablespoon fresh thyme leaves
• ½ teaspoon finely ground sea salt
• 2 cups chopped, cooked turkey
• 6 cups Roasted Turkey Bone Broth
• Freshly ground black pepper