Smoked Turkey Wild Rice Soup

2 smoked turkey legs

8 cups water

4 cubes chicken bouillon (such as Knorr®)

1 onion, quartered

2 stalks celery, chopped

1 small inner stalk of celery with leaves, chopped

1 cup baby carrots, sliced

2 cloves garlic, minced

2 bay leaves

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons ground black pepper

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon curry powder

1 cup uncooked wild rice

1 quart half-and-half

Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.

Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.