Turkey Barley Soup

One of our favorite things about Thanksgiving is the soup we make from the turkey carcass!  This pot is big and hearty and freezes well too!

What you need:

• One turkey carcass with some meat still on it
• 1 onion, cut into 1/8ths
• 1 carrot – cut into 1 inch slices
• 4 large mushrooms – sliced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried, rubbed sage
• ½ teaspoon dried thyme
• 2 Tablespoons chopped parsley
• ½ cup celery cut into ½ to ¾ inch slices
• 1 cup chicken or turkey stock
• 1 lemon – sliced thin
• ½ cup barley

How to Do it:

Place the turkey carcass in a large pot and cover with water.   Simmer for 45 minutes to an hour, until meat comes easily off the bones, but cartilage is not dissolving.  Remove carcass from pot and cool.

Carefully remove all the meat from the bones. Put the meat back in the pot and discard the bones.

Add the next nine ingredients and simmer for one to two hours, adding water as needed.

Next, add the barley and broth and simmer until the barley is tender, about 30 to 40 minutes.  Add salt and pepper to taste.

About 15 to 20 minutes before serving, add the lemon and heat through.

Serve hot!

Serves 4

© Copyright 2015 The Lazy Gastronome