 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
|
I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine. Ingredients:
1 turkey carcass |
water, to cover |
1 onion, quartered |
2 carrots, cut into 2 ",chunks |
2 stalks celery, cut into 2 ",chunks |
1/2 cup pearl barley |
1 cup diced carrot |
1 onion, coarsely chopped |
2 cups diced turnips |
diced cooked turkey |
salt and pepper |
2 tablespoons chopped fresh parsley (to garnish) |
Directions:
1. Break up the turkey carcass to fit a large saucepan; cover with water.
2. Add onion, carrots and celery.
3. Cover and bring to a boil.
4. Skim any scum that rises to the top; discard.
5. Reduce heat and simmer, uncovered, for 2 hours.
6. Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
7. Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
8. Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
9. Add turkey.
10. Season well with salt and pepper and garnish with parsley.
|
|