Ingredients3 h 50 m servings 113
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 113 calories; 1.5 22.5 3.8 2 471 Full nutrition
ReviewsRead all reviews 49
This was delicious! I did modify it a bit. I added parsnips to when making the stock. And when assembling the soup I went ahead and sautéed all the veggies (added parsnips here too, I love parsn...
This was delicious--first you can never go wrong with mushrooms and barley. I followed the recipe almost exactly in terms of ingredients: used about 1.25 cups of barley and 8oz of thinly slice...
Great recipe - thank you. I roasted a boneless turkey breast with olive oil, rosemary and thyme and added to the soup to 'boost' the turkey content since we didn't have any leftovers and the ca...
I just finished making this soup and it turned out unbelievable. I will put this on my personal 5 star recipes that are 'tried and true' I made mine in the crock pot to get the best out of th...
This soup was awesome! Only thing I added was a little extra salt. My husband actually said "wow!" And started telling his friends how good it was! Will DEFINITELY make this again!
Agree with the others -- this is an excellent, inexpensive and wonderfully easy recipe. Thank you, JR! A definite keeper. I did tweak a bit for us, though I know it would be great without chang...
I had 2 turkey carcasses to work with, added 8 oz of sliced mushrooms, 1 qt of Kitchen Basics chicken stock and additional barley. This got a a standing “O” from kids, and grandkids alike.
I added some roasted andule sausage (1 lb) to the pot at the same time I added the turkey. it was exactly what I hoped for. silky with a touch of spice.