HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
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.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
TURKEY BARLEY MUSHROOM STEW
Concocted to quell a craving for Barley Soup. It ended up being more of a stew, but this is really good and satisfying.
Provided by kwlabear
Categories < 4 Hours
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place Barley in pot, add 4 cups water.
- Place rest of ingredients in pot and add 4 Cups water more.
- Add water as needed as stew thickens.
- This can be made in a crock pot, too.
- Simmer 2 hours.
Nutrition Facts : Calories 219, Fat 1.4, SaturatedFat 0.3, Sodium 612.5, Carbohydrate 45.5, Fiber 9.9, Sugar 2.4, Protein 8.9
MUSHROOM BARLEY STEW
A wonderful mushroom barley stew! With kale! Very hearty and comforting, great for the cold seasons! Very easy, and few ingredients!
Provided by jamie the vegan
Categories Stew
Time 1h10m
Yield 1 large pot of stew, 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the broth. Once it's boiling, add the barley.
- While the barley cooks, slice the mushrooms. And saute them in oil. (trying to get them to release as much juice as possible).
- While the barley and mushrooms cook, chop the kale.
- Then, take the flour, and the same amount of broth and whisk them together, and add it to the soup. (It will thicken more later).
- By the time the mushrooms are cooked, and the kale is chopped, the barley should be a little more than half done, add the mushrooms and onions, and stir occasionally.
- Once the barley is almost cooked through, add the kale, and pepper.
- Wait a few minutes stirring occasionally, and enjoy!
Nutrition Facts : Calories 484.4, Fat 6.5, SaturatedFat 1.4, Cholesterol 6, Sodium 2068.7, Carbohydrate 91.7, Fiber 13.2, Sugar 14.4, Protein 20.7
TURKEY BARLEY SOUP
I originally created this turkey barley soup as a way to use Thanksgiving leftovers. I think you'll agree it's too good to serve only once a year! It makes a hearty meal with homemade bread. -Jodi Jeude, Carbondale, Colorado
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
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