Recipe by Irmgard
I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine.
Top Review by Mountainangel
I'm writing this because I started soup this morning and then searched here and it's almost just what I just made. Only difference is I added a can of organic northern beans and a can of organic corn and a big spring of fresh thyme. Also, I only had a turkey leg with a bit of meat on it, not a carcass; but it still worked wonderfully to just boil the leg for a couple hours and then add all the ingredients. I also roasted the veggies before adding them.
- 1 turkey carcass
- water, to cover
- 1 onion, quartered
- 2 carrots, cut into 2 ",chunks
- 2 stalks celery, cut into 2 ",chunks
- 1⁄2 cup pearl barley
- 1 cup diced carrot
- 1 onion, coarsely chopped
- 2 cups diced turnips
- diced cooked turkey
- salt and pepper
- 2 tablespoons chopped fresh parsley (to garnish)
Directions See How It's Made
- Break up the turkey carcass to fit a large saucepan; cover with water.
- Add onion, carrots and celery.
- Cover and bring to a boil.
- Skim any scum that rises to the top; discard.
- Reduce heat and simmer, uncovered, for 2 hours.
- Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
- Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
- Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
- Add turkey.
- Season well with salt and pepper and garnish with parsley.