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Turkey Barley Soup

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PREP TIME
10 min
COOKING TIME
215 min
TOTAL TIME
225 min
SERVINGS
12 servings
Soup
Turkey Barley Soup
Ingredients
  • 5 quarts water, or as needed
  • 1 turkey carcass
  • 1 1/2 cups coarsely chopped onion
  • 1/2 cup chopped carrot
  • 3 stalks celery, cut in half
  • 10 whole black peppercorns
  • 1 large bay leaf
  • 1 pinch dried thyme, or to taste
  • 1 1/2 pounds carrots, cut into 1-inch chunks
  • 2 medium onions, diced
  • 6 stalks celery, cut into 1/2-inch slices
  • 1 cup barley
  • 1/2 cup chopped mushrooms
  • 2 large bay leaves
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon ground black pepper
  • 1 pinch dried thyme
Instructions
1
Gather all the necessary stock and soup ingredients beforehand.
2
To prepare the turkey stock, combine 5 quarts of water with a large turkey carcass in a substantial stockpot over medium-high heat; bring the mixture to a rolling boil. Add sliced onions, chopped carrots, diced celery, peppercorns, bay leaves, and fresh thyme to the pot. Gradually reduce the heat and let it simmer for 2 to 2 ½ hours, periodically removing excess fat and foam from the surface as it evaporates.
3
Once the stock has finished simmering, carefully remove the carcass to a cutting board and let it cool down. Strain the stock using a fine-mesh sieve, discarding all the solids and returning the liquid to the pot.
4
Next, pull the meat from the cooled carcass and discard any remaining bones. Shred the meat into bite-sized pieces and refrigerate it until you're ready to use it.
5
To make the soup, add sliced carrots, chopped onions, diced celery, cooked barley, mushrooms, bay leaves, salt, marjoram, pepper, and fresh thyme to the stock. Bring the mixture to a boil over medium heat; then gradually reduce the heat and let it simmer, stirring occasionally, until the barley is fully cooked, approximately 1 hour 20 minutes.
6
Return the shredded turkey to the soup and let it simmer until heated through, about 10 minutes. Finally, remove the bay leaves and serve the soup hot.