A great use of your pressure cooker, this hearty soup is made in less than an hour, and that includes making fresh turkey stock! Turkey necks are economical and flavourful, but you could use other turkey parts, as well, including wings.
Cook the wild rice with 300ml of water until the rice is tender but still slightly firm to the bite. I like to use my rice cooker, but you can simmer the rice, covered, on the hob. When the rice is done, remove from the heat and drain off any excess water.
Meanwhile, place the turkey necks in your pressure cooker. Cover generously with water, but filling your cooker no more than 3/4 full.
Cover and lock the pressure cooker and place over high heat. When it starts to let out a steady stream of steam, reduce heat to low and cook for 12 to 15 minutes from this point. After 12 to 15 minutes, remove the cooker from the heat and allow the pressure to release naturally or using the quick release method on your cooker.
Remove the lid of the pressure cooker. Take out the turkey necks and set aside to cool. Pour the stock into a container and wipe the inside of the pressure cooker clean.
Place the empty pressure cooker over a medium heat. Add the butter, and once melted add the carrot, celery and onion. Cover loosely and cook until the vegetables are soft, about 5 minutes. Once soft, add the flour and stir then cook for 1 to 2 minutes.
Ladle in about half of the turkey stock. Stir well, then add the wild rice, white rice, bay leaf, thyme and rosemary. Bring to the boil, then reduce to a simmer and cook, partially covered, till the white rice is tender, about 10 minutes.
Meanwhile, take 2 to 4 of the cooled turkey necks and pull off as much meat as you can. Add the meat to the soup, and add extra stock to achieve your desired consistency. Reserve any extra stock and turkey meat for another use.
Finally season to taste with salt and pepper. I am quite generous with the salt, so start by adding a little and taste as you go until it's just right.