Prep 15 mins
Cook 3 hrs
My family has been making and loving this version of Turkey Soup for years. It is wonderful. Times are estimated.
FOR THE STOCK (will make about 10 cups)
- 1 turkey carcass, broken into pieces
- any defatted pan juices or leftover gravy
- 12 cups water, to cover the carcass completely
- 2 medium onions, coarsely chopped
- 2 stalks celery & leaves, coarsely chopped
- 1⁄2 cup diced carrot
- 1⁄2 cup diced well-washed leek (optional)
- 1⁄2 cup diced turnip
- 3 garlic cloves, minced
- 1 teaspoon salt, if desired
- bouquet garni
- 6 sprigs fresh parsley (or 2 teaspoons dried parsley flakes)
- 1⁄2 teaspoon dried thyme leaves
- 1 bay leaf
FOR THE SOUP
- 2 tablespoons minced onions
- 1 minced garlic clove
- 1 tablespoon olive oil
- 1 cup diced carrot
- 1⁄2 cup diced celery
- 1⁄2 cup finely chopped mushroom
- 1 1⁄2 tablespoons flour
- 6 -7 cups turkey stock
- 1 teaspoon dried marjoram
- salt & freshly ground black pepper
- 1⁄3 cup raw barley or 1⁄3 cup rice
- hot pepper sauce (optional)
- 1 cup diced turkey meat
- 1 dash hot pepper sauce
- 2 tablespoons chopped fresh parsley
- For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.) Strain the stock and cool in order to skim off the fat.
- Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
- For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
- Add the flour and stir for one minute.
- Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
I have never had a better turkey soup. There is a great depth of flavor to it--nothing like so many I have tasted/tried to make in the past. The barley is a comforting addition. I also added a chopped parsnip to the stock part. So glad it makes more than needed for a batch of soup. Froze the leftover stock and look forward to making it again on another cold wintry day. Jane Brody never disappoints! (Oh, and one clarification: the bouquet garni consists of the parsley, thyme and bay leaf)
I have been making this soup for about 20 years now. I have been known to "claim" the carcass at TG dinner so that I can make this soup. It definitely is worth the work. Here is what I have found: for making the stock, definitely do not skip the turnip. Even if you don't like turnip, it must add some starch or something because the soup is just not as rich when I haven't used it. For the soup - I am partial to the barley. I have never made it with rice, but I'm sure that is good too. The marjoram is the main spice in the soup - don't skip or forget it. And even the couple squirts of hot sauce - it doesn't make it spicey, but it does add something to the overall flavor and richness. The only thing I have found is that sometimes the soup needs a little salt. I used to make the AHA salt substitute that JB suggested, but then I switched to just adding a bunch of pinches of different spices, then I just started adding some salt :-) I got lazy and less afraid of salt.
Wonderful soup. first time around, I made one batch, which was not enough for our family of 5. Second time, I made two batch, which gave us some extra. Really flavorful.