Two for two

The stock I made from my smoked turkey carcass jelled up beautifully, just like the stock I made a year ago from my first smoked turkey carcass.

This time, I'm going to use the stock to make wild rice soup. Last time, I foolishly let it go bad in my fridge. :-(

Update: Soup made; one bowl consumed. Tasty. I expect it will be even better tomorrow, after the flavors have a chance to blend.