Sunday, November 30, 2008

Homemade Turkey Soup

From Umma Yori

Serve 10 Prep 30 min Cook 2hrs 50 min


  • carcass from cooked 15-18 lb turkey

  • 3-4 quarts water

  • 2 tsp celery salt

  • 1/2 tsp black pepper

  • 1 tsp poultry seasoning ( a blend of sage, thyme, marjoram, rosemary, black pepper & nutmeg)

  • 1 dried bay leaf

  • 1 cup uncooked pearly barley

  • 2 cups carrots, peeled, sliced (about 3 medium carrots)

  • 1 1/2 cups onion, chopped (about 1 medium onion)

  • 2 cups celery. chopped, (about 3 medium stalks celery)

  • 4 cups cut-up cooked turkey

  • 3 Tbsp fresh parsley, chopped if desired


  1. Break up turkey carcass to fit 5 quart pot. Add water, salt,pepper, poultry seasoning and bay leaf. Heat to boiling over high heat, reduce heat to low. Cover; simmer 1hr 30 minutes.

  2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from the broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.

  3. Keep the broth over night in the refrigerator. The following day, skim fat from broth; Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.

  4. Stir in carrots, onion, celery. Simmer uncovered 20 minutes longer, stirring occasionally, until vegetables and barley are tender.

  5. Stir in parsley in desired

Turkey Soup @ Group Recipes

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