This hearty barley turkey soup is a comforting and nutritious way to use up leftover turkey and create a delicious meal that warms you up on a cold day. With wholesome ingredients like barley, carrots, celery, and mushrooms, this soup is full of flavor and packed with nutrients. The turkey stock adds richness, while the herbs provide an aromatic depth that makes this soup unforgettable.

Full Recipe:

Ingredients:

For the Turkey Stock:

• 5 quarts water (or as needed)
• 1 turkey carcass (from a cooked turkey, with some meat left on the bones)
• 1 ½ cups coarsely chopped onion
• ½ cup chopped carrot
• 3 stalks of celery, cut in half
• 10 whole black peppercorns
• 1 large bay leaf
• 1 pinch dried thyme (or to taste)

For the Soup:

• 1 ½ pounds carrots, cut into 1-inch chunks
• 2 medium onions, diced
• 6 stalks of celery, cut into 1/2-inch slices
• 1 cup barley
• ½ cup chopped mushrooms (any variety)
• 2 large bay leaves
• 2 teaspoons salt (optional, adjust to taste)
• 1 teaspoon dried marjoram
• ½ teaspoon ground black pepper
• 1 pinch dried thyme

Instructions:

Step 1: Prepare the Turkey Stock

1. Start with the water and turkey carcass. In a large stockpot, add 5 quarts of water and the turkey carcass. Make sure there’s enough water to cover the bones.
2. Add vegetables and spices. Add 1 ½ cups of coarsely chopped onion, ½ cup of chopped carrot, and 3 celery stalks. Toss in 10 whole black peppercorns, 1 large bay leaf, and a pinch of dried thyme for flavor.
3. Simmer the stock. Bring the water to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the stock simmer for 2 to 3 hours. The longer you let it simmer, the richer the flavor will be.
4. Strain the stock. After simmering, remove the turkey carcass and strain the stock through a fine-mesh strainer to remove the vegetables and any small bone fragments. Set the strained stock aside and discard the solids.

Step 2: Make the Soup

1. Prep the vegetables. While your turkey stock is simmering, prep the vegetables for the soup. Dice 2 medium onions, cut 6 stalks of celery into 1/2-inch slices, and chop 1 ½ pounds of carrots into 1-inch chunks.
2. Cook the barley. Rinse 1 cup of barley under cold water to remove any dust. Set aside. If you’d like a chewier texture, you can pre-cook the barley in a separate pot of boiling water for about 30 minutes before adding it to the soup.
3. Start the soup base. In a large pot, combine the strained turkey stock, carrots, onions, and celery. Add the 1 cup of barley, ½ cup of chopped mushrooms, and 2 large bay leaves. Stir in 2 teaspoons of salt (if using), 1 teaspoon dried marjoram, ½ teaspoon ground black pepper, and a pinch of dried thyme.
4. Simmer the soup. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 1 hour, or until the barley is tender and the vegetables are cooked through.
5. Check the seasoning. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs depending on your preference.
6. Add turkey meat (optional). If you have leftover turkey meat, shred or chop it into bite-sized pieces and add it to the soup during the last 10-15 minutes of cooking to heat it through.

Step 3: Serve

• Ladle the hearty barley turkey soup into bowls and serve it hot. This soup is delicious on its own, or you can pair it with crusty bread or a light salad for a complete meal.

Storage Tips:

• Refrigeration: Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well! Once cooled, pour the soup into freezer-safe containers or bags, leaving some space at the top for expansion. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stovetop until warmed through.

Nutritional Facts (Per Serving):

• Calories: 250-300 kcal
• Protein: 20-25 g
• Carbohydrates: 30-35 g
• Fiber: 5-7 g
• Fat: 5-7 g
• Cholesterol: 50-60 mg
• Sodium: Varies depending on added salt and turkey stock

FAQs:

1. Can I use store-bought turkey stock?
   • Absolutely! If you don’t have a turkey carcass on hand, you can use store-bought turkey or chicken stock as a base. Just make sure it’s low-sodium so you can control the saltiness of the soup.
2. Can I substitute the barley with another grain?
   • Yes! If you’re not a fan of barley or need a gluten-free option, you can use quinoa, farro, or brown rice instead. Adjust the cooking time based on the grain you choose.
3. What type of mushrooms work best?
   • Button mushrooms or cremini mushrooms work well for this recipe, but feel free to experiment with more flavorful varieties like shiitake or portobello mushrooms for a deeper flavor.
4. Can I make this soup vegetarian?
   • To make it vegetarian, omit the turkey and use vegetable stock instead of turkey stock. You can also add extra beans or lentils for protein.

Conclusion:

Enjoy this Hearty Barley Turkey Soup as a nutritious, filling, and satisfying meal that’s perfect for chilly days or when you have leftover turkey from a holiday feast.