Recipe by JR
"Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup."
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water, or as needed
1 1/2 cups
coarsely chopped onion
whole black peppercorns
dried thyme, or to taste
1 1/2 pounds
carrots, cut into 1-inch chunks
celery, cut into 1/2-inch slices
ground black pepper
This soup was awesome! Only thing I added was a little extra salt. My husband actually said "wow!" And started telling his friends how good it was! Will DEFINITELY make this again!
Great recipe - thank you. I roasted a boneless turkey breast with olive oil, rosemary and thyme and added to the soup to 'boost' the turkey content since we didn't have any leftovers and the carcass was a bit slim on meat. My hubby and 3 yr old loved it. Will definitely make again.
This was delicious! I did modify it a bit. I added parsnips to when making the stock. And when assembling the soup I went ahead and sautéed all the veggies (added parsnips here too, I love parsnips!) before adding them just to intensify the flavor. Then made a simple rue of 2tbs coconut oil 2tbs butter and a 1/4c flour. To thicken it and make it heartier and more stew like! Again it was AM-A-ZING!
Agree with the others -- this is an excellent, inexpensive and wonderfully easy recipe. Thank you, JR! A definite keeper. I did tweak a bit for us, though I know it would be great without changes.
Doubled the barley. I only cooked the barley long enough for it to still be slightly chewy, so the soup was ready almost an hour sooner. Skipped the carrots since I don't like them, but upped the mushrooms and added them a bit after the barley. Added a couple splashes of vinegar near the end as I do for most soups and stews, just enough to perk it up without being noticeable. Oh, and I'll for sure double the recipe next time and have friends over.
This was delicious--first you can never go wrong with mushrooms and barley. I followed the recipe almost exactly in terms of ingredients: used about 1.25 cups of barley and 8oz of thinly sliced crimini mushrooms. If you use more barley watch the water level but the more you use and the longer you boil it, the creamier it gets so there's no need to make a roux. I watched the salt, used more pepper and a snap shake of creole seasoning. Also threw in some leftover green beans. I also used leftover gravy instead of bouillon cubes but make sure your gravy is defatted or you'll have a greasy mess. And lastly I used lots of turkey and this ended up more stewish than soupish, which was fine with me! Cold weather, warm bread, this and your loved ones--a perfect evening.
Excellent! Added cumin for a more smoky flavor and even mix of carrot/parsnip. My 2 1/2 year old liked it so much that she wanted to drink some of the broth for her nighttime snack lol! Keeper.
Wonderful, simple to follow recipe that you can adapt to your own preferences. I personally like to add 1 or 2 beef bouillon cubes to the stock for more richness in flavour and colour and peas near the end of cooking time. Can be spiced to your own taste. Will be keeping this one
I made this soup using the carcass of a smoked turkey. It was great! I also accidently put in 1 tsp. of dried thyme rather than 1 pinch of dried thyme. My family loves it. I'm making it again today with 1 tsp of dried thyme. Why mess with success!? - Kay Schroden
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Barley Turkey Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 14
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