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Hearty Turkey-Vegetable-Barley Soup

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Soup
Recipe Preparation Level: moderate
    Serves 6

    Make the soup early in the day or the day before so flavors can blend.

    Broth:
    1 turkey carcass (about 5 pounds) sectioned
    12 cups water or canned low sodium chicken broth (can be all or part)
    1-1/2 cups coarsely chopped celery
    5 carrots, scraped
    1 large onion, quartered
    1 large leek, white part only (optional)
    1 medium tomato, coarsely chopped
    2 teaspoons salt
    4 sprigs parsley
    8 whole black peppercorns
    1 bay leaf
    1/2 teaspoon dried thyme leaves
    1/3 cup onions, finely chopped
    1/2 pound mushrooms, thinly sliced
    1/2 cup pearl barley
    2 tablespoons butter or margarine
    2 tablespoons flour
    2 tablespoons parsley, finely chopped

    Combine turkey carcass and water or broth in a 4-quart stockpot.Bring to a boil, skim the scum which will soon rise to the surface, then add 1 cup of
    the celery, 2 carrots, onion, leek, tomato, peppercorns, salt, thyme, and bay leaf.Turn the heat down to barely simmering. Half cover the pot and simmer for 1-1/2 hours.Strain stock; discard solids.Return stock to pot.Slice remaining 3 carrots and add along with remaining 1/2 cup celery.
    Add onions, mushrooms and barley. Half cover the pot and simmer slowly for about 1 hour.Ten minutes before the soup is done, melt 2 tablespoons of
    butter or margarine in a small frying pan. Stir in 2 tablespoons of flour with a wooden spoon and stir over low heat until the flour turns a light
    brown.Stir the flour mixture into the soup to thicken slightly. Simmer slowly for 15 minutes.Season with salt and pepper and serve sprinkled with parsley.

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