c i r k a

Leftover Turkey Soup

  • 1 Turkey carcass
  • 2 bay leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cup barley
  • 5 potatoes, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 28 oz can stewed tomatoes
  • 2 tsp basil
  • 1 medium onion, diced
  • 4 chicken bouillon cubes
  • 1 15 oz. can or frozen corn
  • 8 oz. mushrooms, sliced
  • 1 tsp parsley


  1. Put turkey carcass, bay leaves, salt and pepper in large pot and cover with water. Cook until meat falls away from the bones (about 45 min.)
  2. Remove carcass, let cool, remove meat from bones, dice and set aside.
  3. Skim fat off soup. Add barley, potatoes, carrots, celery, stewed tomatoes, basil, onion and bouillon. Cook over medium heat for 45 min.
  4. Add corn, diced turkey, and mushrooms and cook for 15 minutes.
  5. Serve or refrigerate and serve later. Garnish with parsley



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recipe/leftoverturkeysoup.txt ยท Last modified: 2011/12/11 04:24 (external edit)