Web by the new york times cooking.

Turkey barley soup new york times. Web 1 hour rating 5 (745) notes read 43 community notes after the overindulgence that comes with thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. Web stir in barley and broth; Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.

Add barley, cabbage, turnip, parnip, turkey, and beans. Web we have plenty of ideas for your turkey leftovers including turkey potpie, turkey tetrazzini or an easy soup or sandwich. It takes just 20 minutes to make, it’s nutritious, and it’s the best turkey soup ever!

Cover the pot and let soup simmer until barley and vegetables are cooked through, about 20 to 25 minutes. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes or until the barley is tender to your liking. It's loaded with carrots and leftover turkey and barley.

Squeeze the juice from half a lemon into the soup, and stir in chopped parsley. Web add stock and barley and bring to a boil. We’re one week out from.

Reduce to a simmer and cook until barley is almost done, about 30 minutes. It not only tastes great, but it's a welcome change from all that rich holiday food. I used the turkey carcass (free of skin and most of the meat) and a couple of extra leg bones that i saved.

Add the barley, turkey, lemon, salt and pepper. Stir in the thyme, marjoram, red pepper, garlic, bay leaf, water and base, stirring until base mixes in. Discover more ideas for the big day in our best thanksgiving.