Hearty Barley Turkey Soup
Hearty Barley Turkey Soup
Hearty Barley Turkey Soup
ID: 502 


Turkey Stock:



  1. Bring water and turkey carcass to a boil in a large pot.
  2. Add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf.
  3. 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.
  4. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed.
  5. Strain stock and return liquid to pot.
  6. 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.
  7. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes.
  8. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.