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
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.
TURKEY AND VEGETABLE BARLEY SOUP
Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. -Lisa Wiger, St. Michael, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes., Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.
Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 662mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges
TURKEY BARLEY SOUP
I originally created this turkey barley soup as a way to use Thanksgiving leftovers. I think you'll agree it's too good to serve only once a year! It makes a hearty meal with homemade bread. -Jodi Jeude, Carbondale, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. saucepan, saute carrots, mushrooms, celery and onion in oil for 20 minutes or until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Discard bay leaves before serving.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
TURKEY BARLEY CHUNKY SOUP
There are a bazillion turkey soup recipes on here but not this one. I like a really chunky soup so you may wish to alter the amount of barley you use. We use alot. Great for OAMC
Provided by kzbhansen
Categories Poultry
Time 11h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Place turkey carcass in a large soup pan and completely cover with water.
- Simmer 6 hours or more until the meat completely falls off of the bones, replenishing water as it evaporates.
- Add celery and cook 2 hours more.
- allow soup to cool.
- Strain soup and remove bones and grissle.
- Add xtra turkey if desired into pot. Add enough water to fill pot up to where it was when the bones were still in it.
- Reheat soup and add carrot and spices and simmer for an hour. Add bouillon to taste if you feel the broth needs it.
- Add barley and cook for about an hour or so.
- Serve hot with parmesan cheese if desired.
- You can freeze leftovers and reheat.
- Great for OAMC.
Nutrition Facts : Calories 99.4, Fat 0.4, SaturatedFat 0.1, Sodium 23.7, Carbohydrate 22.1, Fiber 4.7, Sugar 1.4, Protein 2.8
TURKEY-BARLEY SOUP
This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.
Provided by Lennie
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
- Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
- Stir in barley, vinegar, salt and pepper.
- When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
- Stir in turkey meat and continue to simmer just until soup is heated through.
Nutrition Facts : Calories 82.2, Fat 2.8, SaturatedFat 0.3, Sodium 458.9, Carbohydrate 12.6, Fiber 3.3, Sugar 3.6, Protein 3.2
BARLEY TURKEY SOUP
Instead of using chicken broth, I frequently make homemade stock using the leftover holiday turkey. A steaming bowl of this turkey barley soup takes the chill out of winter. -Mrs. Warrens Constans, Fruitland, Idaho
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. , Stir in turkey and parsley if desired; heat through. Discard bay leaf.
Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 939mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 14g protein.
CHUNKY TURKEY SOUP
This hearty, chunky soup is the perfect answer to your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, no one will mistake it for canned soup! Jane M. Scanlon, Marco Island, Florida
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (1-1/3 cups each).
Number Of Ingredients 18
Steps:
- Place the turkey carcass in a stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours., Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.), Place the soup ingredients in a stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.
Nutrition Facts : Calories 175 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 595mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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