Turkey Barley Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
8 cups turkey stock made from leftover turkey carcass
1 T olive oil
1 onion, diced in 3/8 inch pieces
1 cup celery, diced in 3/8 inch pieces
2 cups carrots, diced in 3/8 inch pieces
2 tsp. poultry seasoning, or more, to taste
black pepper to taste
4 cups diced leftover turkey
4 cups water
3/4 cup pearl barley
turkey soup base as needed
Directions
In very large frying pan, heat olive oil, add onion and saute 2 minutes. Add carrots, celery, poultry seasoning, and pepper and saute about 5 minutes more. While vegetables are cooking, bring turkey stock to a boil in large soup pot. Add vegetables and turkey, lower heat, and simmer 20 minutes. Add water, bring soup back to simmer. Then add barley and simmer until barley is soft, at least 30 minutes, and maybe longer, depending on how old the barley is. When barley is cooked, taste soup for seasoning, add additional turkey soup base. I used about 1 T Penzey's Turkey Soup Base , or use other Turkey Soup Base and salt or pepper if needed. Simmer 10 minutes more if more soup base is added. Serve hot. This soup freezes very well.