A light and healthy soup to help you recover from your mashed potato coma.

Turkey rice barley soup. Add 1 cup uncooked medium pearl barley. Remove the lemon zest strips before serving. Bring stock to a boil;

Step 2 tie the thyme and parsley sprigs and the bay leaf together with a piece of kitchen twine to make a bouquet garni. Make broth from the turkey carcass, and herbs that you already have on hand. Cover and cook on low 6 to 8 hours, or until the barley and vegetables are tender.

This soup thickens as it. I’m just coming off a grocery store. We like it with carrots, leeks and english peas and that simple wing stock.

Stir in the cream, and season with salt & pepper as necessary. Be sure to remove as much excess skin as possible to avoid a fatty soup. Add in the shredded turkey and mushrooms.

Stir in the half and half and slivered almonds. When the barley is cooked through, add the chopped cooked turkey, lemon juice, parsley and cilantro, and salt and pepper to taste. Combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot.

Web heat olive oil in a large pot or saute pan with tall edges. Step 3 add stock and barley and bring to a. Stir in barley and broth;