Ingredients
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1 Spanish onion, chopped
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2 carrots, chopped
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1 bay leaf
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10 -12 peppercorns
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1/4 cup parsley sprig, chopped
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1 turkey carcass
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8 cups water
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1 (10 ounce) can chicken stock
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1 cup sliced carrot
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1/2 cup sliced celery (with leaves)
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1/2 small peeled cubed rutabaga
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1/2 cup corn kernel
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1/2 cup canned red kidney beans, washed
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1 (18 ounce) can tomatoes
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1/3 cup pearl barley
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4 cups cubed cooked turkey
Instructions
- Broth---------.
- Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
- Bring to boil.
- Reduce heat to simmer.
- Simmer for 2 1/2 hours.
- Strain.
- Soup-----------.
- In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
- Simmer for 30 minutes or until barley and veggies are tender.
- Add turkey, corn and kidney beans.
- Cook for a couple of minutes until heated through.
- Add Salt and pepper to taste.
- Ladle into bowls and garnish with parsley.