TURKEY BARLEY SOUP

TURKEY BARLEY SOUP image

Categories Soup/Stew Poultry Thanksgiving

Yield 8 bowls

Number Of Ingredients 12

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Ingredients

1 meaty turkey carcass (from a 16 lb bird)
9 stalks celery, cut into 1/2 inch slices
1-1/2 lbs carrots cut into 1" chunks
2 med onions, diced
1 lb parsnips, peeled, cut into 1/2" rounds
2 cups chopped dill
6 cloves garlic, chopped
1 cup parsley
1 Tbsp salt
2 tsps freshly ground pepper
10-12 cups hearty turkey stock + water
1 cup barley

Steps:

Place carcass, celery, carrots, onions, parships, garlic, 1 cup dill, parsley, salt, pepper and water/broth in an extra large soup pot over medium heat. Bring to boil, reduce heat, and simmer for 3 hours. Skim foam off soup as it cooks. After 3 hours, remove carcass, cool and shred meat. Return meat to soup and add barley. Simmer 40 minutes. Add remaining dill and serve. This soup freezes well.

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