Turnip And Barley Soup Recipes

Steps:

• Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
• Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
• Add the barley and cook, covered, about 15 minutes more.
• Serve with salt, pepper and Romano cheese if desired.

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.

Steps:

• Bring all ingredients except bacon to boil in large saucepan, stirring occasionally.
• Simmer on medium-low heat 30 min. or until vegetables are crisp-tender, stirring occasionally and covering pan after 15 min.
• Sprinkle with bacon.