Turkey Barley Soup

For me, the best part of Thanksgiving dinner is the Turkey Barley Soup made from the left over carcass.  This recipe is from the Recipes Only cookbook given to my by my good friend Annie Bee.





First, make turkey stock with the leftover bird using onion, carrots, celery etc.

Turkey Barley Soup

1/2 cup pearl barley
1 cup dicd carrots
1 onion, coarsely chopped
2 cups diced rutabaga
1 cup diced turkey
salt and peper to taste
2 Tbsp chopped fresh parsley (optional)

Put stock in large pot, stir in barley and simmer, covered for 30 minutes.
Add diced carrot, onion and rutabaga.
Simmer for a further 30 minutes or until vegetables are tender.
Add turkey, season well with salt and pepper.  Garnish with parsley if desired.

Enjoy!

Comments

  1. I cannot tell you how happy I am that you shared this on the SPARK party!!!! My family and I will be trying this soup because it has our favorite word in it "RUTABAGA"!!!!!! Whenever we're at a loss for words, we say Rutabaga (family joke). Thank you, thank you!!!! I'm pinning this now!!

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    Replies
    1. I love that! I find familial lexicon to be quite fascinating and often amusing. It reminded me of how my sister and her childhood friend used to shout out "PUMPERNICKEL" whenever the moment called for it. Enjoy the soup. You can substitute with chicken when it's not Turkey time.

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  2. Gave you a featured shout out! Thanks for linking! LOVD tidings, Lilly

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