Prep Time::10 mins
Cook Time:: 3 hrs 35 mins
Total Time:: 3 hrs 45 mins
Servings::12
Ingredients
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Turkey Stock:
5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
½ cup chopped carrot
3 stalks celery, cut in half
10 whole black peppercorns
1 large bay leaf
1 pinch dried thyme, or to taste
Soup:
1 ½ pounds carrots, cut into 1-inch chunks
2 medium onions, diced
6 stalks celery, cut into ½-inch slices
1 cup barley
½ cup chopped mushrooms
2 large bay leaves
2 teaspoons salt (Optional)
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme
Directions
Gather all stock and soup ingredients.
Allrecipes/Nelly Cuanalo
Allrecipes/Nelly Cuanalo
To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.
Allrecipes/Nelly Cuanalo
Allrecipes/Nelly Cuanalo
Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
Allrecipes/Nelly Cuanalo
Allrecipes/Nelly Cuanalo
Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
Allrecipes/Nelly Cuanalo
Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.
Allrecipes/Nelly Cuanalo
Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.
Allrecipes/Nelly Cuanalo
Allrecipes/Nelly Cuanalo
Cook’s Note
If you brined your turkey, use less salt than called for in the recipe.