One of the *hardest* things about living in an apartment with a little pup is having to bundle up a half dozen times a day for bathroom trips.  I crave hot tea and soup in my life so much more now that I can’t hide under blankets for days at a time. This cutie’s face is absolutely worth it:

I just happened to have a couple of ducks worth of bones from duck confit, and I LOVE how this turned out.

Ingredients

2 duck’s worth of bones

2 sweet onions, quartered

2 heads of garlic, cut in half

4 carrots, rough chopped

1 bunch of celery, rough chopped

2 cups of Quinoa/Wild rice (note that this makes a very thick soup, add less if desired)

3 dried bay leafs

1 tsp dried rosemary

drizzle of olive oil

1/2 sweet onion, diced

1 carrot, diced

1/3 cup whiskey

salt

pepper

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Directions: Add the duck bones, onions, garlic, carrots, and celery to a large stockpot. Add just enough water to cover the contents of the pot. Bring to a boil. Reduce heat to low, and skim foam and excess fat that floats to the top. Simmer for 2 hours. Add the bay leaf, rosemary, simmer for 20 more minutes. Strain the solids from the broth.

Add olive oil to the stock pot and sauté  the onions until translucent. Add the diced carrots. Deglaze the pot with whiskey and scrape up any tasty bits with a wooden spoon. Pour the broth back into the stockpot, add salt and pepper to taste. Bring to a boil and add the Quinoa and/or wild rice. Boil until grains are tender. Adjust seasoning, if necessary.