Turkey Barley Soup
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 stalks
Celery (sliced)2.5 cups
Water2 sprigs
Thyme (fresh)1 cup
Barley2 tbsps
Olive Oil2 cloves
Garlic (minced)2 cups
Turkey (chopped cooked)1 cup
Parsley (chopped fresh)1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Cayenne PepperDirections:
1
Heat vegetable oil in a large stockpot over medium-high heat
2
Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes
3
Transfer bones to a bowl
4
Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes
5
Return turkey bones to stockpot and add 16 cups water and thyme sprigs
6
Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours
7
Strain stock into a large bowl and let stand for 15 minutes
8
Spoon fat off top of stock
9
Bring 2 1/2 cup water and barley to a boil in a saucepan
10
Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes
11
Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes
12
Add turkey stock to onion mixture and bring to a boil
13
Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes
14
Stir lemon juice into soup