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 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 2h55m Yield 10 Number Of Ingredients 12 Steps:
Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf. Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally. Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
Time 3h30m Yield 6-8 serving(s) Number Of Ingredients 18 Steps:
Broth———. Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot. Bring to boil. Reduce heat to simmer. Simmer for 2 1/2 hours. Strain. Soup———–. In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley. Simmer for 30 minutes or until barley and veggies are tender. Add turkey, corn and kidney beans. Cook for a couple of minutes until heated through. Add Salt and pepper to taste. Ladle into bowls 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.
