Turkey Barley Soup

Ingredients

• Servings: 10
• stock:
• 2 tablespoons vegetable oil
• 3 pounds turkey bones
• 1 onion, quartered
• 1 stalk celery, coarsely chopped
• 1 carrot, coarsely chopped
• 16 cups water
• 2 sprigs fresh thyme
• soup:
• 2 1/2 cups water
• 1 cup barley
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 2 cups chopped cooked turkey
• 1/4 cup chopped fresh parsley
• 2 sprigs fresh thyme, leaves stripped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 50 mins


• heat vegetable oil in a large stockpot over medium-high heat. add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. transfer bones to a bowl.
• cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. return turkey bones to stockpot and add 16 cups water and thyme sprigs. bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. strain stock into a large bowl and let stand for 15 minutes. spoon fat off top of stock.
• bring 2 1/2 cup water and barley to a boil in a saucepan. cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
• heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. add turkey stock to onion mixture and bring to a boil.
• mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. stir lemon juice into soup.