Turkey Barley Soup recipe
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Ingredients
- 2 tablespoons vegetable oil 3 pounds turkey bones 1 onion, quartered 1 stalk celery, coarsely chopped 1 carrot, coarsely chopped 16 cups water 2 sprigs fresh thyme 2 ½ cups water 1 cup barley 2 tablespoons olive oil 1 onion, diced 2 carrots, sliced 2 stalks celery, sliced 2 cloves garlic, minced 2 cups chopped cooked turkey ¼ cup chopped fresh parsley 2 sprigs fresh thyme, leaves stripped ¼ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon cayenne pepper ½ lemon, juiced
Nutrition Info
- 262.1 caloriescarbohydrate: 21 gcholesterol: 38.1 mgfat: 14.1 gfiber: 5.1 gprotein: 13.7 gsaturatedFat: 3 gservingSize: -sodium: 126.4 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Turkey Barley Soup
Directions
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Heat 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.
Cook 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.
Bring 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.
Heat 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.
Mix 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.