Turkey Barley Soup
Use that leftover turkey from Thanksgiving dinner to make a comforting barley soup. Make broth from the turkey carcass, and herbs that you already have on hand. A light and healthy soup to help you recover from your mashed potato coma. I know you.
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 11 -12 cups turkey stock (from the bones*)
- 3 cups celery (chopped)
- 2 onions (chopped)
- 5 sprigs thyme
- 8 -9 medium carrots (shredded (about 4 cups total))
- 1 large potato (peeled and shredded)
- 2 -4 cups cooked turkey
- 1 cup barley (rinsed)
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon pepper
- sage (fresh, chopped*)
- rosemary (fresh, chopped*)
- parsley (fresh, chopped (for garnish))
Steps
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Add the turkey stock, celery, onions, and thyme to a large stock pot and bring to a boil. Reduce to a low and simmer covered for about a half hour, or until the celery is tender.
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Use a food processor or cheese grater to shred the carrots and potato. Add to the pot and bring to a boil. Reduce to low and simmer, covered for another half hour, or until the carrots are tender.
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Add the turkey (however much you want) and the rinsed barley. Bring to a boil, then reduce to medium low. Simmer for another 45-60 minutes, or until the barley is tender.
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Season to taste with salt and pepper. (How much you need will really depend on how salty your stock is.)
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Just before serving, stir in chopped sage and rosemary. (look for the photo below to see how much I used.)
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Add the turkey stock, celery, onions, thyme, carrots, and potato to a slow cooker. Cook for 4-6 hours on low.
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Add the turkey, barley, and salt and pepper to taste. Cook for another hour on low, or until barley is tender.
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Add fresh sage and rosemary before serving.Top each serving with parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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