Turkey Leftovers Barley Soup Recipes

TURKEY BARLEY SOUP

Turkey Barley Soup image

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.

Provided by Irmgard

Categories Poultry

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

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)

Steps:

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.

TURKEY LEFTOVERS - BARLEY SOUP

Turkey Leftovers - Barley Soup image

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

Provided by Derf2440

Categories Stocks

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 Spanish onion, chopped
2 carrots, chopped
1 bay leaf
10 -12 peppercorns
1/4 cup parsley sprig, chopped
1 turkey carcass
8 cups water
1 (10 ounce) can chicken stock
1 (18 ounce) can tomatoes
1 cup sliced carrot
1/2 cup sliced celery (with leaves)
1/2 small peeled cubed rutabaga
1/3 cup pearl barley
4 cups cubed cooked turkey
1/2 cup corn kernel
1/2 cup canned red kidney beans, washed
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

Broth---------.
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.
Strain.
Soup-----------.
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.

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