Turkey Rice Barley Soup Food

TURKEY RICE AND BARLEY SOUP

Steps:

• Place carcass, water, bouillon and bay leaves in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; cool. , Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. Strain broth and skim fat; discard bay leaves. Add rice and barley to broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Stir in the carrots, onion, celery, garlic, salt and pepper; cover and simmer 20-25 minutes longer or until the vegetables are tender. Add cubed turkey, parsley and reserved turkey; heat 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.

TURKEY, KALE AND BROWN RICE SOUP

Steps:

• Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
• Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

TURKEY SOUP WITH RICE

Steps:

• In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

TURKEY BARLEY SOUP

Steps:

• Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl.
• Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock.
• Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
• Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil.
• Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.

QUICK TURKEY AND RICE SOUP

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
• Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

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 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.

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.

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:

• 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.