Turkey and Barley Soup

DO NOT THROW THE CARCASS AWAY

Prep time: ½ an hour

Total time: 3 and ½ to 4 and ½ hours

Cooking time: 3 to 4 hours

Thanksgiving has come and gone. There is a ton of leftover turkey and you have had your fill of turkey sandwiches. The weather has turned, and the wind is blowing. Its time to turn that carcass into a hot and hearty bowl of soup. This recipe works for lunch, dinner, or a bowl to go with the meal.

I have mentioned making this soup in one or two previous posts at my sister’s one year. Since then, I have tweaked the recipe a bit hope you will enjoy getting the last ounce out you bird. I wanted to get this out to you before do your last shopping for the holiday weekend so I will add a picture after I make this year’s batch.

Ingredients:

1 Turkey Carcass

4 Quarts of Water

2 Quarts of Low Sodium Chicken Broth or Stock (substitute Vegetable broth or stock, if you prefer)

1 Large or 2 medium sized onions large dice

4 cloves of garlic, minced

6 Celery Sticks with leaves (use some of the heart to make sure you have the leaves) sliced ½ and inch

4 Carrot Sticks sliced ½ an inch thick

½ pound of mushrooms sliced (cremini is preferred but white will work as well) slice ¼ inch

¼ of a cup of olive oil

1 Tbsp of Soy or Fish Sauce

The juice of ½ a lime (or lemon if you don’t have a lime)

1 Tsp of ground pepper

2 Tbsp, dried dill

1 cup pearled barley

Directions:

1. In a large pot (At least 12 quarts), heat the olive oil on a low-medium heat.

2. Add the onions and sauté for 3 minutes.

3. Add the garlic and carrots and continue to sauté for 2 more minutes.

4. Add the celery and sauté for 2 more minutes

5. Place the carcass in the pot and add all the water and broth. Make sure the carcass is completely covered in the liquid, turn it on its side or break it down a little, if needed.

6. Add the soy sauce, lime juice and pepper.

7. Cover the pot, turn the heat to high and bring it to a boil.

8. Once it is boiling, turn the heat to the lowest setting and allow it to simmer for 2 hours.

9. After two hours, pull all the carcass pieces and any stray bones out of the pot and place in a bowl so it can cool.

10. Check the liquid to ensure that the broth is rich enough. If not add 1 tbsp of the Better than Bullion.

11. Add the 2 tbsp of dried dill, the mushrooms, stir the soup, and put the cover back on while you are waiting for the carcass to cool, about 15 to 30 minutes.

12. Continue let the soup simmer.

13. Once the carcass is cool enough, use your fingers to pull as much of the meat off the bones as you can and set aside until you have gotten all the meat. Some of the meat will get shredded which is fine.

14. Before you add the meat back in, check the flavor of the soup again. Add a bit more soy sauce, pepper and Better than Bullion as needed. I recommend doing this a little at a time, so you don’t over season.

15. Return the turkey meat to the pot and add the 1 cup of barley.

16. Simmer for ½ an hour to 45 minutes, until the barley is tender.

A slice of two of sour dough or your favorite artisanal bread can really add a lot. I hope this keeps warm, cozy, and full for a few days. Wishing you a Happy and Healthy Thanksgiving!