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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 10 |
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This has been a tradition in my family as long as I can remember. It's the BEST way to use up those leftover turkey bones. I look forward to this soup even more than the holiday dinner!! Ingredients:
1 turkey carcass, remove most meat to add later and crack small bones |
3 onions, quartered and with skin still on |
4 bay leaves |
3 teaspoons salt, divided |
1 teaspoon pepper |
1 teaspoon thyme |
2 teaspoons cumin |
1 tablespoon poultry seasoning |
1 bunch fresh parsley or 3 tablespoons dried parsley |
1 bunch fresh cilantro |
4 garlic cloves, crushed |
1 bunch celery, chopped with tops reserved |
8 -10 carrots, chopped |
3 turnips, skinned and cubed |
1 1/2 cups barley, uncooked |
3 cups cooked turkey, pulled |
Directions:
1. Put carcass in large stock pot and cover with water.
2. Add onions, bay leaves, 2 teaspoons salt, pepper, thyme, parsley, cilantro, garlic, and celery tops.
3. Heat to boiling, cover & simmer 2-3 hours.
4. Remove carcass & large bones, and strain broth. Chill broth in freezer for 2-3 hours & remove hardened fat layer from the top.
5. Return broth to boiling and add carrots, celery, turnips, barley, poultry seasoning, cumin, and 1 teaspoons salt.
6. Cook over medium heat 30 minutes to 1 hour until veggies are tender.
7. Add cooked turkey cut in bite-size pieces. Serve hot.
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