Instructions: 1. In a large saucepan or soup pot, saute the carrots and onion over medium heat until the onion is golden.

2. Add the stock, corn, wild rice and salt. Bring to a boil, reduce the heat to a simmmer and cook, uncovered for 1 1/2 to 2 hours until the corn is tender. Note that the corn never gets really tender. It will always be a little chewy. [Or if you have a pressure cooker, do what I did: lock the lid on, bring to high pressure and then cook at high pressure for 45-60 minutes.]

3. Add lemon juice and cilantro. Serve very hot.

*Dried sweet corn is available at Mexican markets or the Hispanic section of your supermarket. Its easy to find in Colorado; dont know how available it is in other parts of the country. Do not confuse dried sweet corn with dried hominy. It isnt the same! Hominy is treated corn and has a different flavor and texture than dried sweet corn.

(serves 8)

This recipe happens to use 3 things that were unknown outside of North America before the Europeans arrived: turkey, corn and wild rice. It has a Mexican flavor to it. Lots of chewy texture. I like it because its a change from tomato based soups that seem to always go with Mexican food.

Turkey stock is not something you are likely to find at your supermarket.

But with the holidays coming up, everyone has the makings of a fine stock. Just use the turkey carcass and pan drippings to make a stock. Any chicken stock recipe can also be used to make a turkey stock; just sub turkey for the chicken. You can also substitute chicken stock; I ended up using half and half since I didnt have enough turkey. Still tastes like turkey.

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