Time 3h10m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Break up the turkey carcass to fit a large saucepan; cover with water. Add onion, carrots and celery. Cover and bring to a boil. Skim any scum that rises to the top; discard. Reduce heat and simmer, uncovered, for 2 hours. Strain soup into another large saucepan, reserving the carcass but discarding the vegetables. Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes. Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender. Add turkey. Season well with salt and pepper and garnish with parsley.
Time 45m Yield 9 servings. Number Of Ingredients 13 Steps:
In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. , Stir in turkey and parsley if desired; heat through. Discard bay leaf.
Time 1h25m Yield 8 servings (2 quarts). Number Of Ingredients 10 Steps:
In a 3-qt. saucepan, saute carrots, mushrooms, celery and onion in oil for 20 minutes or until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Discard bay leaves before serving.
Time 3h50m Yield 12 Number Of Ingredients 18 Steps:
Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot. Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Time 40m Yield 6 Number Of Ingredients 6 Steps:
Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain. Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes. Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.
Yield 5 people Number Of Ingredients 10 Steps:
- Heat oil in pot over medium heat. Add onion and carrot. Cover and sauté, stirring occasionally, until vegetables are lightly browned, about 5 minutes. 2. Increase heat to high and add turkey, poultry seasoning, salt to taste, and pepper. Sauté, breaking turkey into small chunks, until meat is no longer pink, about 3 minutes. 3. Add barley. Cook, stirring, for 2 minutes. Add broth and water. Bring to boil. 4. Reduce heat to simmer and add greens. Simmer until barley is cooked, about 10 minutes.
Time 1h45m Yield 6 Number Of Ingredients 9 Steps:
Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes. Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.
Time 1h40m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes. Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high. Stir in barley, vinegar, salt and pepper. When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender. Stir in turkey meat and continue to simmer just until soup is heated through.
