TURKEY VEGETABLE SOUP

TURKEY STOCK:

Reserved carcass, neck and wings

6- Quarts Water

4 -Garlic Cloves

2 -Celery Ribs

1- Onion, halved

¼ -Teaspoon Peppercorns

2 -Parsley Springs

2 -Bay Leaf

Combine all of the ingredients in a large stock pot and bring to a boil. Reduce the heat to moderately low and simmer, skimming as necessary, until the stock is flavorful and reduced to 12 cups, about 3 hours. Remove the stock from the heat and strain through a colander, saving the liquid. Remove meat from carcass, set aside.  Discard the vegetables and skim off the fat.

Make ahead: the stock can be refrigerated for up to 3 days frozen for up to 3 months.

SOUP:

Turkey stock, 12 Cups

Any leftover turkey meat, diced

1-2 -Tablespoons Olive Oil

½ - Cups Barley

1 -Cup thinly sliced Zucchini

2 -Cups cooked Carrots, diced

1 -Large Onion, chopped

2 -Cups any other cooked Vegetables

2 -Clove Garlic, chopped

1 -Red Pepper, chopped

1- Tablespoon, Better than Bouillon concentrated stock

1 -Tablespoon Italian Seasoning

2 -Tablespoons Fresh Basil Leaves

2 -Tablespoons Fresh Parsley Leaves

Salt and pepper to taste

Loaf crusty sourdough bread

DIRECTIONS:

Place stock in a large pot. Add barley and boil, reduce heat to simmer.  In a fry pan, sauté onions, carrots, zucchini and garlic for about 4 minutes. Add all vegetables to the stock and herbs to the stock, season with salt and pepper. Simmer 10 minutes or until barley is soft. Add the meat and heat through.

Ladle the soup into each serving bowl and serve with warm crusty sourdough bread.

This was the best Turkey soup I have ever made. I prepared the stock in advance, using the carcass from Thanksgiving dinner, and placed it in the refrigerator. The following day, I skimmed off the fat from the top of the stock and began making the soup. I sautéed the raw vegetables and added leftover cooked vegetables to the fry pan just before adding everything to the stock. When the barley was cooked I added the meat and served the soup. The soup was thick and flavorful, not too much broth and filled with meat and vegetables. I liked the texture of the barley yet you can add pasta, rice or potatoes. I thoroughly enjoyed the soup however; I felt it was much better the second day. The sourdough bread was the perfect accompaniment. The stock as well as the soup can be made in advance and frozen for up to 3 months.

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