“I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine.”
READY IN:
3hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Break up the turkey carcass to fit a large saucepan; cover with water.
  2. Add onion, carrots and celery.
  3. Cover and bring to a boil.
  4. Skim any scum that rises to the top; discard.
  5. Reduce heat and simmer, uncovered, for 2 hours.
  6. Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
  7. Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
  8. Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
  9. Add turkey.
  10. Season well with salt and pepper and garnish with parsley.

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