Turkey Barley Soup

Name: Turkey Barley Soup
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 11 -12 cups turkey stock (from the bones*); 3 cups celery (chopped); 2 onions (chopped); 5 sprigs thyme; 8 -9 medium carrots (shredded (about 4 cups total)); 1 large potato (peeled and shredded); 2 -4 cups cooked turkey; 1 cup barley (rinsed); 1/2 to 1 teaspoon salt; 1/2 to 1 teaspoon pepper; sage (fresh, chopped*); rosemary (fresh, chopped*); parsley (fresh, chopped (for garnish))

Use that leftover turkey from Thanksgiving dinner to make a comforting barley soup. Make broth from the turkey carcass, and herbs that you already have on hand. A light and healthy soup to help you recover from your mashed potato coma. I know you.

⏱ 320 menit 🔨 Persiapan 20mnt 🔥 Masak 300mnt 📊 Sulit 🍽 8 porsi 👁 37

Langkah-langkah

Add the turkey stock, celery, onions, and thyme to a large stock pot and bring to a boil. Reduce to a low and simmer covered for about a half hour, or until the celery is tender.
Use a food processor or cheese grater to shred the carrots and potato. Add to the pot and bring to a boil. Reduce to low and simmer, covered for another half hour, or until the carrots are tender.
Add the turkey (however much you want) and the rinsed barley. Bring to a boil, then reduce to medium low. Simmer for another 45-60 minutes, or until the barley is tender.
Season to taste with salt and pepper. (How much you need will really depend on how salty your stock is.)
Just before serving, stir in chopped sage and rosemary. (look for the photo below to see how much I used.)
Add the turkey stock, celery, onions, thyme, carrots, and potato to a slow cooker. Cook for 4-6 hours on low.
Add the turkey, barley, and salt and pepper to taste. Cook for another hour on low, or until barley is tender.
Add fresh sage and rosemary before serving.Top each serving with parsley.