Turkey Leftovers - Barley Soup
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 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
Recipe
- 1 broth---------.
- 2 combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
- 3 bring to boil.
- 4 reduce heat to simmer.
- 5 simmer for 2 1/2 hours.
- 6 strain.
- 7 soup-----------.
- 8 in a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
- 9 simmer for 30 minutes or until barley and veggies are tender.
- 10 add turkey, corn and kidney beans.
- 11 cook for a couple of minutes until heated through.
- 12 add salt and pepper to taste.
- 13 ladle into bowls and garnish with parsley.
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