HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
TURNIP AND BARLEY SOUP
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
- Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.
TURNIP AND BARLEY SOUP
I would suggest this recipe to those who already know they love turnips, as I do. It's very simple to make and lends itself to experimentation. I got the basic recipe from soupsong, but modified it to my taste.
Provided by windhorse23
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
- Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
- Add the barley and cook, covered, about 15 minutes more.
- Serve with salt, pepper and Romano cheese if desired.
Nutrition Facts : Calories 204.6, Fat 10.3, SaturatedFat 4.8, Cholesterol 20, Sodium 946.3, Carbohydrate 18.1, Fiber 3.7, Sugar 3.2, Protein 10.1
TURKEY BARLEY SOUP
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
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.
RED LENTIL SOUP WITH TURNIP AND PARSLEY
This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 10 cups
Number Of Ingredients 10
Steps:
- In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
- Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.
- Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.
Nutrition Facts : Calories 177 g, Fat 4 g, Fiber 6 g, Protein 11 g, SaturatedFat 1 g
BACON, BARLEY, BEAN AND TURNIP SOUP
Grab a spoon and dip into a tasty bowl of Bacon, Barley, Bean and Turnip Soup! For something extra, season your turnip soup with some hot pepper sauce.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Bring all ingredients except bacon to boil in large saucepan, stirring occasionally.
- Simmer on medium-low heat 30 min. or until vegetables are crisp-tender, stirring occasionally and covering pan after 15 min.
- Sprinkle with bacon.
Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
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