TURKEY LEFTOVERS - BARLEY SOUP

Turkey Leftovers - Barley Soup image

Provided by Derf2440

Categories Stocks

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

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1 Spanish onion, chopped
2 carrots, chopped
1 bay leaf
10 -12 peppercorns
1/4 cup parsley sprig, chopped
1 turkey carcass
8 cups water
1 (10 ounce) can chicken stock
1 (18 ounce) can tomatoes
1 cup sliced carrot
1/2 cup sliced celery (with leaves)
1/2 small peeled cubed rutabaga
1/3 cup pearl barley
4 cups cubed cooked turkey
1/2 cup corn kernel
1/2 cup canned red kidney beans, washed
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

Broth---------.
Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
Bring to boil.
Reduce heat to simmer.
Simmer for 2 1/2 hours.
Strain.
Soup-----------.
In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
Simmer for 30 minutes or until barley and veggies are tender.
Add turkey, corn and kidney beans.
Cook for a couple of minutes until heated through.
Add Salt and pepper to taste.
Ladle into bowls and garnish with parsley.