Homemade Turkey Soup

Homemade Turkey Soup

YIELDS: 8 Servings PREP TIME: 20 mins COOK TIME: 2 hrs 30 mins  TOTAL TIME: 2 hrs 50 mins

Homemade Turkey Stock
Leftover turkey carcass
1 yellow onion, quartered
6 garlic cloves, peeled
1 bay leaf
Kosher salt, black peppercorns, allspice, to taste
16 cups water
Turkey Soup
Leftover turkey meat, cut into bite size pieces (I like to use dark meat)
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
8 cups homemade turkey stock (see above)
Salt and freshly cracked pepper, to taste
1 cup diced celery
½ cup white wine
2 carrots, peeled and diced
1 ½ cups sliced cremini (baby bella) mushrooms
1 bay leaf
3 fresh sage leaves
Juice of 1/2 a lemon
2 cups precooked barley
Tools
Large pot
Cheesecloth
Cutting board 
Knife

  1. Combine all ingredients for the stock in a large stockpot.
  2. Bring to a boil, then reduce heat and simmer for 1-2 hours.
  3. Remove from heat, allow to cool, and strain through a large piece of cheesecloth or a clean flour sack towel.
  4. To make the soup, heat the olive oil in a large Dutch oven over medium-high heat.
  5. Add the onion and garlic and sauté for 2-3 minutes, until softened.
  6. Stir in the turkey stock and season with salt and pepper, to taste.
  7. Add the celery, white wine, and carrots and give it a stir.
  8. Add a splash of olive oil and the leftover turkey. As soon as it starts to boil, reduce heat to a simmer.
  9. Stir in the mushrooms, bay leaf, sage, and lemon juice. Cover and simmer for about 20 minutes.
  10. Taste and adjust seasoning, if needed.
  11. Stir in the precooked barley and let simmer for a few minutes until it's heated through.
  12. Serve and enjoy!

Note: This soup freezes beautifully! Let cool completely before transferring to freezer safe containers for storing.