Hearty Barley Turkey Soup

Hearty Barley Turkey Soup
  • Turkey Stock:
  • 5 quarts water, or as needed
  • 1 turkey carcass
  • 1 1/2 cups coarsely chopped onion
  • 3 stalks celery
  • 1/2 cup chopped carrot
  • 10 whole black peppercorns
  • 1 pinch dried thyme, or to taste
  • 1 bay leaf
  • Soup:
  • 1 1/2 pounds carrots, cut into 1-inch chunks
  • 2 onions, diced
  • 6 stalks celery, cut into 1/2-inch slices
  • 1 cup barley
  • 1/2 cup chopped mushrooms
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon ground black pepper
  • 1 pinch dried thyme


  1. 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.
  2. 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.

04/15/2018
Hearty Barley Turkey Soup, recipe PT15M PT1H 5 455 calories

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