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Hearty Barley Turkey Soup
Hearty Barley Turkey Soup
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Prep Time:
10 minutes
Cook Time:
215 minutes
Total Time:
225 minutes
Thanksgiving turkey stock elevates this hearty turkey barley soup, brimming with barley and fragrant vegetables for a rich and flavorful experience.
Ingredients:
  • 5 quarts water, or as needed
  • 1 turkey carcass
  • 1.5 cups coarsely chopped onion
  • 0.5 cup chopped carrot
  • 3 stalks celery, cut in half
  • 10 whole black peppercorns
  • 1 large bay leaf
  • 1 pinch dried thyme, or to taste
  • 1.5 pounds carrots, cut into 1-inch chunks
  • 2 medium onions, diced
  • 6 stalks celery, cut into 1/2-inch slices
  • 1 cup barley
  • 0.5 cup chopped mushrooms
  • 2 large bay leaves
  • 1 teaspoon dried marjoram
  • 0.5 teaspoon ground black pepper
  • 1 pinch dried thyme
Instructions:
  • Assemble all ingredients needed for the stock and soup.
  • Create a flavorful turkey stock by simmering a turkey carcass in 5 quarts of water with onion, carrot, celery, peppercorns, bay leaf, and thyme in a large stockpot. Bring to a boil, then reduce heat and simmer for 2 to 2 1/2 hours, occasionally skimming off any fat or foam and adding water as needed.
  • Transfer the carcass to a cutting board to cool. Strain the stock, disposing of solids, and pour the liquid back into the pot.
  • Remove the meat from the cooled carcass, discarding the bones. Shred the meat and refrigerate until ready to use.
  • Prepare the soup by combining carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme in stock. Bring to a boil and then simmer gently, stirring occasionally, until the barley is tender, approximately 1 hour and 20 minutes.
  • Add the shredded turkey back into the soup and let it simmer for about 10 minutes until heated through. Discard the bay leaves and then serve.

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