Recipe: Turkey Barley Soup

The days following Thanksgiving are usually filled with leftovers and Christmas decorating and that’s exactly what we’ve been up to.

John and I picked up this festive light up wreath at Home Depot last weekend to decorate the outside of our house with. We put it up yesterday and it looks really nice from the street.

IMG_6037IMG_6039

Someone wanted to be included in the decorating but was banned for excessive wreath nibbling:

IMG_5989

On to the leftovers!

On Sunday I made my absolute favorite Thanksgiving leftover: turkey soup. You can make this a million different ways but for this recipe I went heavy on vegetables and tossed in some barley too.

Kim’s Turkey Barley Soup
For stock:
As many leftover bones/parts of the turkey carcass you have
4.5 quarts of water (to fit in my 5.5 quart Le Creuset)

For soup:
3 medium red bliss potatoes
6 carrots
2 small onions
10 celery ribs
2 cups pearl barley
1.5 pint mushrooms
1 can diced tomatoes, drained
10-20 springs of thyme
Salt & pepper to taste

The amount of turkey remains we were able to bring home from New Jersey were limited because of space but I was able to save the wings and drumsticks. I like those best for making stock anyway because the dark meat is richer and more flavorful. The whole carcass is ideal but you need a pretty big pot for that.

To make your stock place all of your turkey parts in a deep dutch oven (I use in my 5.5 quart Le Creuset).

IMG_5992

Cover with cold water, add 5-10 springs of thyme, cover, and bring to a boil over high heat.

IMG_5994IMG_6007

Once the stock comes up to a boil lower the heat, leave the cover on, and simmer for 45 minutes to 1 hour.

IMG_6015

After about an hour, strain the stock and return the liquid to your dutch oven. When the turkey bones have cooled pick off any useable meat and set aside.

IMG_6021

At this point you could put the stock in tupperware and freeze or refrigerate for future uses. Stock stays in the freezer pretty much indefinitely. I would use refrigerated stock within 2 weeks.

If you’re making soup immediately though, keep following!

While your stock is simmering chop up all of your veggies into roughly all the same size. This ensures an even cooking time for all of them. You can use any veggie you like here. I prefer earthly/root vegetables in soup. Other veggies that would be great here would be corn, zucchini, or spinach.

IMG_6005IMG_6012

Once the strained stock is back in the pot, add the onions, potato, celery, and carrots (basically all the veggies that take the longest to cook).

IMG_6026

Add your canned tomatoes here too.

IMG_6027IMG_6029

Give the soup a stir, add a few more springs of thyme and at least 1 tsp. of both salt and pepper, put the cover back on, and simmer for 15 minutes.

IMG_6034

After the initial simmer, add in the usable turkey pieces you removed from the stock bones.

IMG_6035IMG_6036

Simmer on low for 20-25 minutes.

After the second simmer, add the mushrooms and barley. Cover the soup and let it simmer for another 25-30 minutes.

IMG_6040IMG_6041

After that time taste the soup for seasonings. Adjust the salt and pepper to your liking. In total I probably added 1 tbsp. kosher salt and 2 tbsp. black pepper. And then it’s done!

IMG_6054IMG_6056

My soup turned out deliciously! Very flavorful from the turkey and onions, comforting with the potatoes and barley, and overall just the perfect reminder of Thanksgiving and another homage to the turkey.

I’m actually going to eat this soup for lunch this week at work. I divided my batch up into 5 tupperware containers and will eat it with a small piece of bread every day. I can’t wait!

IMG_6044

IMG_6049

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

7 thoughts

  1. Yum! That looks delicious! I flew home for Thanksgiving, so I don’t have any turkey leftovers, but I made Thanksgiving from a box on Sunday night so I could continue to relive it – stove top stuffing and green bean casserole… yum!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s