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Turkey Barley Soup Recipe

Recipe by: sugarissweeter

"I've made this soup the past 3 Christmases, using a stock made from the bones from the turkey. I believe that this year I perfected it! A comforting and hearty soup for a cold winter day."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook3 h 15 m
Ready In3 h 50 m

1Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl.
2Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock.
3Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
4Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil.
5Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.

Footnotes

Cook's Note:
You can make this more quickly by using store-bought stock, if you prefer.
Substitute 2 leeks (white and light green parts) for the onion, if desired.
Editor's Note:
The nutrition data for this recipe includes the full amount for ingredients in the turkey broth. The actual amount of broth consumed will vary.

Ingredients