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TURKEY SOUP

18 C water

2 bay leaves

Carcass from a cooked medium – large turkey

2 tsp. salt

1 ½ C carrots, diced

1 ½ C celery, diced

1 ½ C onions, chopped

2 medium potatoes, diced

6 tbsp. barley

6 tbsp. rice

6 chicken bouillon cubes

1 tsp. salt

1 C frozen peas

2 C turkey, diced

Place the water in a large stockpot.  Add the turkey carcass, bay leaves and 2 tsp. salt.  Simmer covered for 3 hours.  Strain and pick the meat from the carcass and refrigerate.  Chill the broth and skim off the fat.

To make the soup: add the remaining ingredients to the broth except the peas and turkey.  Add additional salt (1 tsp. or more to taste).  Cook until the barley is tender.  Add the turkey and peas and heat until desired temperature to serve.  This soup freezes well.