The Chief's Turkey Soup
Most cooks on DC know how to make an outstanding soup. This is just one more version of Turkey Soup, albeit a little healthier than turkey noodle or turkey rice soup. It starts with one leftover turkey carcass. Here's the ingredient list:
1 left-over carcass from a roasted, 20 lb turkey.
2 drumstick bones
2 thigh bones ( I take the meat off of these and the drumstick bones and place them onto the surving platter
2 onions, peeled and coarsely diced
2 carrots peeled and sliced
2 stalks celery peeled and sliced
1 tsp. ground sage
Salt to taste
1 tsp. ground black pepper
1/2 cup pearl barley (forget the rice and/or noodles)
Break the turkey carcass in half. Place the carcass halves into a large pot and cover with water. Use a sturdy knife, or meat cleaver to cut the leg bones in half and add to the pot. Cover and bring to a boil. Simmer for 2 hour (or place the carcass and bones into a pressure cooker and cook for 30 minutes.
Remove the carcass and bones from the cooking vessel and let cook enough to handle. Pick the meat off and add to the pot. Add left0ver turkey meat from the turkey dinner to the pot as well. Cover and simmer for 1 hour. Test the broth for flavor and adjust the seasonings to taste.
What makes this soup great is the pearl barley. It has great texture and is much healthier than white rice, or noodles. I contains nutrients, and fiber.
Serve with a good side salad.
Seeeeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
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