I have often heard of using the carcass of your turkey or the bones left over from Thanksgiving to make a soup. I have had many friends share that turkey soup made from the leftover bones on Thanksgiving has been their most favorite soup ever. Yet, in all my years, I have always thrown my carcass out and said “next year” as it really never intrigued me to even try it. Well, my next year was this year, I wanted to share my turkey with barley and mushroom soup recipe that I created as I really did love this soup.
I didn’t have a lot of time so I used the crock pot and let it cook overnight and it worked out perfect. If you do not have a crock pot, I would recommend following the steps below and just cook your soup until the barley is cooked through. I wanted a super savory soup so I sautéed my onions with the celery until they were translucent and then I threw some chopped mushroom on top
I measured out 1 cup of barley
I took my carcass and removed any stuffing that was inside of it and placed it in my crock pot
I prepared my herbs (I used a poultry pack)
and 2 bay leaves
I put my barley in the pot and water to fill my crock pot, then added my herbs
I let it cook over night…WOW to wake up to the smell of soup was wonderful. The flavor of this soup was amazing and I can assure you that this will be a new family favorite recipe as we all loved it. The tricky part for me was removing all the bones from the soup so that’s something I have to play around with for next year. If anyone does a barley soup with their leftover carcass, please pop me an email, I’d love to learn what you do in getting the bones out.
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Thank you again ~ Patty Limatola-Tanenbaum