Tuesday, November 30, 2010

Turkey Barley Soup (from Vicki R)

This soup is reason enough to "make" a turkey...
This picture was taken after the soup had been reheated a couple of times and got a little less "soupy"....but still yummy. Served with that good cb sauce from Costco.

Put your turkey bones (I hate to say carcass)in a big pot and add about 1 gallon cold water. Bring to a boil and simmer an hour or so. Drain, saving broth and cooked turkey meat.
Put broth back in the pot and add:
2-3 T chicken bouillon concentrate(Tone's or Better than Bouillon)
2 medium brown onions, chopped
1 C pearl barley (or a little more if you like it thicker)
1 pkg frozen sliced carrots*
1 t sage
s & p

Cook about 40 minutes until barley is tender; add the saved turkey plus more leftover turkey.
Season with more s&p as desired...Can be frozen.
***we originally made this with Parisienne Carrots which came frozen. But I haven't been able to find them for several years...if you see them, grab a bunch...they are really cute..little round ball carrots that are delicious.

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