Recipe by Derf
Use the turkey leftovers to make this hearty soup. If everyone is tired of turkey, freeze it and enjoy it on a cold winter night with some crunchy french bread
Top Review by Miss Annie
Excellent! This soup is full of flavor, and it is very hardy. We used smoked turkey which gave the broth a smokey flavor, but I made this as you directed, but I didn't have a rutabaga so that was the only change. You just don't need anything else with this soup, except a hearty grain bread. Absolutely delightful. Thanks, Dorothy, for sharing your wonderful recipe.
- 1 Spanish onion, chopped
- 2 carrots, chopped
- 1 bay leaf
- 10-12 peppercorns
- 59.14 ml parsley sprig, chopped
- 1 turkey carcass
- 1892.72 ml water
- 283.49 g can chicken stock
- 510.29 g can tomatoes
- 236.59 ml sliced carrot
- 118.29 ml sliced celery (with leaves)
- 1 small peeled cubed rutabaga
- 78.07 ml pearl barley
- 946.36 ml cubed cooked turkey
- 118.29 ml corn kernel
- 118.29 ml canned red kidney beans, washed
- salt and pepper
- 29.58 ml chopped fresh parsley
Directions See How It's Made
- Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
- Bring to boil.
- Reduce heat to simmer.
- Simmer for 2 1/2 hours.
- In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
- Simmer for 30 minutes or until barley and veggies are tender.
- Add turkey, corn and kidney beans.
- Cook for a couple of minutes until heated through.
- Add Salt and pepper to taste.
- Ladle into bowls and garnish with parsley.