Turkey Barley Soup Food

TURKEY BARLEY SOUP

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 BARLEY SOUP

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.

BARLEY TURKEY SOUP

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.

TURKEY AND VEGETABLE SOUP

Steps:

• Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
• Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
• Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
• Ladle the soup into each serving bowl and serve with the crusty bread.

HEARTY BARLEY TURKEY SOUP

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.

TURKEY-BARLEY SOUP

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.

TURKEY, RICE, BARLEY SOUP

Steps:

• 1. Put the turkey carcass in a large pot that is big enough to hold it. Be sure to clean out the back bones so that no dressing or "gunk" is in that part.
• 2. Cover carcass and bones with water.
• 3. Cut celery stalk,(leave the leaves on) in half, cut carrot in half and dquarter the onion. Add to pot.
• 4. Simmer on the stove for at least 3 hours at a very low simmering temperature.
• 5. Take out the turkey and pick any meat left off the bones and set aside. discard the celery, onion, carrot. Strain the broth. Broth can be chilled at this point if you see there is too much fat.
• 6. Put strained broth back into pot. Add water to broth depending on how much soup you are making. Make a big pot and have some to put in the freezer for enjoying later. If adding water add 1 tsp. Chicken bullion granuals for each cup of water, or you can add canned chicken broth.
• 7. For about a gallon of soup add 1 cup rice, and 2/3 cup barley, 2 small carrots chopped and 2 celery stalks chopped, 1/2 small onion chopped, salt and pepper if needed. Go easy on the salt if you have used Bulllion.
• 8. Bring to a quick boil, then I usually simmer very low for a couple of hours till rice and barley are done. You can adjust according to how much soup you are making.
• 9. Usually in the Mexican food section you can find large bottles of Knoor Chicken Boullion granuals a lot cheaper than using the wyler clubes. This is a staple in my kitchen for lots of uses.

HOMEMADE TURKEY SOUP

Steps:

• Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
• Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
• Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
• Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

TURKEY AND BARLEY SOUP

Steps:

• 1. I made my turkey stock from scratch but you can use store bought if you want. Put your broth in a pot and turn on medium to warm it.
• 2. Chop all of your veggies, I always chop mine in medium sized chunks. Add your veggies carefully to the warm broth, add your herbes de provence and salt and pepper to taste, bring this to a simmer, for about 5 minutes, then add the pearl barley and simmer on low for about an hour, stirring occasionally, or until the barley is tender and soup thickens up a bit. I add the turkey the last 5 minutes so it doesnt break up. If the broth gets too thick, especially if you have leftovers the next day, you can add a little more broth or some water. I actually like this soup better the next day.