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Day After Thanksgiving Soup (Turkey Barley Soup)

STOCK

  • 1 turkey carcass
  • 1 onion, quartered
  • 8 baby carrots
  • 3 stalks celery, cut into large pieces
  • 2 apples, quartered, or 2 cups apple peels
  • 1 clove garlic
  • handful fresh parsley
  • 3 Turkish bay leaves
  • rosemary leaves, black pepper, garlic salt, marjoram, oregano, and salt to taste

SOUP

  • 10 cups (more or less) turkey stock
  • 2 cups cooked turkey, both light and dark meat, diced
  • 1 cup pearl barley
  • 1/2 cup diced onion
  • 3/4 cup diced carrot
  • 3/4 cup diced celery
  • 1/2 cup frozen lima beans
  • 1 potato, peeled and diced

 

  

METHOD

STOCK: Put all ingredients in a large stockpot (8-10 quarts at least). Simmer for at least two hours. Strain, throw solids away, and let cool until the fat rises to the top.

Skim off the fat, and put the stock into bags or jars. Makes approximately 5-6 quarts stock.

SOUP: Combine all ingredients in soup pot or crock pot. Cook on low in crock pot for 6 hours, or simmer on the stove on low heat for 45 minutes to 1 hour. Serve with buttered bread.

Serves: 8 - 10

Contributor: Valorie Paul

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