34 Reviews

I used your Rescued Turkey Stock # 24576 and this was the best soup ever. The next day when the soup was a little thicker we had it over rice. Wonderful recipe

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Chippy October 04, 2002

Excellent turkey soup. I cut back on the mushrooms a bit and added equivalent amounts of onions, carrot and celery - my kids aren't big mushroom fans. The barley gives it a wonderful wholesomeness. Thanks again Lennie for another great recipe.

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Kate in Ontario November 09, 2002

Made this last weekend with using your stock. The only mistake I made was I had 4 cups of turkey left over and I used it all and it made to much meat. Loved the broth I did sub Balsamic vinegar as I didn't have red wine vingar. DH loved the soup too but said it needed a little more barley.

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cheryl1 pedersen December 07, 2003

This is a great soup. I did all the Thanksgiving cooking this year, so my wife returned the favor by making a double recipe of this soup with some of the left overs. She added an extra rib or two of celery and cut the mushrooms back to 5 cups because it seemed like enough and it was. She also added a little extra turkey because we had plenty. The soup is wonderful and gets even better with reheating. We froze a bunch of it to enjoy later.

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brianl November 30, 2003

Delicious!!! I used leftover chicken and chicken stock. I loved how thick this became. We had it for Saturday night dinner along with corn muffins. YUM!

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nemokitty May 18, 2014

This is the second year making this recipe. It is wonderful. We do increase the barley so that the soup is a little more filling, but that is just a personal preference. Love the addition of a little tomato paste to help vary the leftovers!

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Gunnerbun December 01, 2013

We love this! Seriously, roast that carcass!

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Aunt Goobie November 25, 2012

I should have written a reviewing before this. Lennie, I have been making this since you posted it in 2002 using your Rescued Turkey Stock and it is simply the best turkey soup ever.

Only change in my house in to use 1 cup of barley which I half-cook prior to adding to the soup so it does not absorb all of the stock. Oh, and use Balsamic versus red-wine vinegar.

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deb_oh_canada January 12, 2012

Good soup on a cool day. I made a couple of changes based on what I had handy. Used Rescued Turkey stock and doubled the barley but used ground turkey and left out celery and mushrooms. Added fresh green beans, which overpowered the flavor, so I doubled the tomato paste and vinegar and it balanced it well. Will probably do peas instead of green beans next time and can't wait to try it with mushrooms! Thanks for a keeper.

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NavyWife'nMom June 20, 2009

Dear Lennie; Made this soup yesterday using the Rescued Turkey Stock. It turned absolutely tasty. I had 12 cups of the stock, so I doubled the recipe. I did add about 6 ounces of Oyster Mushrooms and 6 ounces of button mushrooms and also 2 small potatoes, cubed to 1/4 inch. This is so much better than my soup. Thank you for sharing and this is number one on my list. "Uncle Bill"

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William (Uncle Bill) Anatooskin January 02, 2008
Turkey-Barley Soup