"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Turkey Soup Recipe

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This recipe for Turkey Soup, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen
Added: Saturday, October 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Broth from cooked turkey - about 3 qts.
1 bunch celery, diced
3 onions, diced
1 lbs. carrots, diced
16 oz. fresh, sliced mushrooms (opt)
3 dried bay leaves
1 T. rubbed sage
1 tsp. marjoram
1 tsp. basil, if desired
1/2 c. dried barley
any leftover gravey
at least 2 c. leftover Sage Dressing
at least 2 c., leftover diced turkey

Directions:
Directions:
To make the broth, simmer turkey bones in water 4 hrs. Cool, strain, defat, save any good meat left on the bones.
You should have about 3 qts stock.
Simmer the veggies & herbs in the stock until tender. Use a LARGE soup kettle/ stock pot.
Add the barley rest of ingredients and simmer about 20 min. until barley is tender. Different barley preparations may take different amts of time. Stir often to prevent barley from sticking together or to bottom of pot. Start testing after 15 min. Adjust seasonings & serve.

Number Of Servings:
Number Of Servings:
10+
Preparation Time:
Preparation Time:
2 days
Personal Notes:
Personal Notes:
Our favorite follow up to Thanksgiving !

 

 

 

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