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Hearty Turkey-Vegetable-Barley Soup
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Soup
Recipe Preparation Level: moderate
Make the soup early in the day or the day before so flavors can blend.
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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