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Turkey Barley Soup (M, TNT)
Source: chef2chef
Serves: 6 to 8

8 cups home made turkey stock
1 tsp. garlic, chopped
2 cups celery stalks, chopped
1/2 cup leek, shredded
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1/2 cup Italian parsley, finely chopped
1-1/2 cups cooked turkey meat, shredded (leftovers)
1 medium rutabaga, peeled and diced into 3/4" pieces
1 cup barley
Salt and pepper, to taste

Place turkey stock, garlic, celery, leek, onion, carrot, and 1/2 of the parsley in a medium-sized soup pot and bring to a boil, reduce heat and simmer for 15 minutes.

Add the shredded turkey meat, rutabaga, and rest of the barley and bring to a boil. Reduce to a low heat and simmer covered for about 45 minutes. Season to taste with salt and pepper.

Serve in soup bowls and sprinkle with remaining parsley.

Poster's Notes:
I usually substitute potatoes for the rutabaga.

What to do with the turkey carcass after Thanksgiving. My family always made Feather Soup (when there is nothing left but the feathers). We'd break up the carcass, throw it in the pressure cooker with some root vegetables (carrots, leeks, onions, celery) and cook at 15 pounds pressure for 20 minutes.

Strain, throw away the bones and vegetables (or puree them to add to the stock). Nowadays, you can do the same thing in a crockpot, microwave, or the old fashioned way on top of the stove on the back burner in a stock pot.

Then use the stock for one of three recipes (this is the third of them).

Posted by Judith Sobel

Nutritional Info Per Serving: N/A