Turkey barley soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sliced carrots |
| ½ | cup | Sliced celery |
| ⅓ | cup | Pearl barley |
| 4 | cups | Cubed cooked turkey |
| ½ | cup | Corn kernels |
| Salt and pepper | ||
| 2 | tablespoons | Chopped fresh parsley |
| 1 | Onion, chopped | |
| 2 | Carrots, chopped | |
| 1 | Bay leaf | |
| 10 | Peppercorns | |
| ¼ | cup | Parsley stalks |
| 1 | Turkey carcass | |
| 8 | cups | Water |
| 1 | can | (10 oz.) chicken stock |
| 1 | can | (19 oz.) tomatoes |
Directions
BROTH
BROTH: In stockpot, combine onion, carrots, bay leaf, peppercorns, parsley, turkey carcass, water, chicken stock and tomatoes; bring to boil.
Reduce heat and simmer for 2½ hours. Strain.
In clean stockpot, combine strained turkey broth, carrots, celery and pearl barley; simmer for 30 minutes or until barley and vegetables are tender.
Add turkey and corn; cook for 1 minute or until heated through. Season with salt and pepper to taste. Ladle into bowls; garnish with parsley. Makes 6 servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 9, 1999