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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Turkey leftover dish. This homemade soup is really good when it is cold. Ingredients:
carcass from cooked 15-18 lb turkey |
3-4 quarts water |
2 tsp celery salt |
1/2 tsp black pepper |
1 tsp poultry seasoning ( a blend of sage, thyme, marjoram, rosemary, black pepper & nutmeg) |
1 dried bay leaf |
1 cup uncooked pearly barley |
2 cups carrots, peeled, sliced (about 3 medium carrots) |
1 1/2 cups onion, chopped (about 1 medium onion) |
2 cups celery. chopped, (about 3 medium stalks celery) |
4 cups cut-up cooked turkey |
3 tbsp fresh parsley, chopped if desired |
Directions:
1. Break up turkey carcass to fit 5 quart pot. Add water, salt,pepper, poultry seasoning and bay leaf. Heat to boiling over high heat, reduce heat to low. Cover; simmer 1hr 30 minutes.
2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from the broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
3. Keep the broth over night in the refrigerator. The following day, skim fat from broth; Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
4. Stir in carrots, onion, celery. Simmer uncovered 20 minutes longer, stirring occasionally, until vegetables and barley are tender.
5. Stir in parsley in desired
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