Hearty Barley Turkey Soup |
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Prep Time: 20 Minutes Cook Time: 210 Minutes |
Ready In: 230 Minutes Servings: 12 |
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Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup. Ingredients:
turkey stock |
5 quarts water, or as needed |
1 turkey carcass |
1 1/2 cups coarsely chopped onion |
3 stalks celery |
1/2 cup chopped carrot |
10 whole black peppercorns |
1 pinch dried thyme, or to taste |
1 bay leaf |
soup |
1 1/2 pounds carrots, cut into 1-inch chunks |
2 onions, diced |
6 stalks celery, cut into 1/2-inch slices |
1 cup barley |
1/2 cup chopped mushrooms |
2 bay leaves |
2 teaspoons salt |
1 teaspoon dried marjoram |
1/2 teaspoon ground black pepper |
1 pinch dried thyme |
Directions:
1. Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
2. Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
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