Turkey Vegetable Barley Soup
A hearty soup made from the leftover turkey carcass with onions, carrots, celery and other vegetables plus a vegetable barley soup mix, simmered about 2 hours. Freezes well.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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As Sandra Mills writes, this soup is a great way to use the left-over bones from a turkey. The carcass simmers with onions, carrots, celery and whatever fresh vegetables you have on hand, along with a package of Goodman's Vegetable Soup Mix with Mushrooms, which brings the barley.
It makes a large pot and freezes well; she freezes hers in saved quart jars to have on a cold winter day.
Ingredients
- The shell (carcass) of a turkey
- 2 onions, diced
- 3 carrots, peeled and sliced
- Several stalks of celery, sliced
- Any other fresh vegetables you have around (pepper, squash...)
- Water to cover
- 1 package of Goodman's Vegetable Soup Mix with Mushrooms
Instructions
- Fill the pot. Put the shell of a turkey in a large pot. Dice in 2 onions, peel and slice 3 carrots into the pot, and slice in several stalks of celery. Use any other fresh vegetables you have around, such as pepper or squash.
- Boil and skim. Cover with water and bring to a boil. Adjust the heat down until the soup simmers. Skim the top of the soup to remove the scum.
- Add the soup mix. Add the package of Goodman's Vegetable Soup Mix with Mushrooms, reserving the flavor packet to add later.
- Simmer. Simmer up to 2 hours. Remove all the bones from the soup.
- Finish. Add the flavor packet 15 minutes before serving.
Tips
- Sandra's freezing method: freeze the soup in saved quart jars, filling them to about 1 inch from the top to leave room for expansion, then cover and freeze.
- Cool the soup quickly before freezing; divide it into smaller containers so it chills fast.
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