Soup

Turkey Soup with Leeks and Barley is for Soup.

Turkey Soup with Leeks and Barley takes 30 minutes to prepare.

Turkey Soup with Leeks and Barley takes 120 minutes to cook.

Turkey Soup with Leeks and Barley makes 10 servings.

The ingredients for Turkey Soup with Leeks and Barley are:

1 Turkey Carcass, some meat remaining
20 cups (4L) water
25-30 baby carrots, chopped
2 leeks, cleaned and thinly sliced
4 celery stalks, sliced
3 garlic cloves, minced
1/2 cup barley
1T savory
1T black pepper
other herbs or spices to taste

Here is how you make Turkey Soup with Leeks and Barley:

Put turkey carcass in a large pot and cover with water. Bring to boil. After 5 minutes, reduce heat and simmer for 1 or more hours, covered. Strain, making sure to reserve broth.Set broth to chill in fridge or outside if in a cold climate. Allow meat and bones to cool a bit as well, then separate by hand, discarding skin, fat, and bones. Place remaining meat in fridge.When broth is cooled to fridge temperature, carefully remove fat layer floating on top with a large, shallow spoon. Discard fat.In the same large pot the carcass was boiled in, place 1/2 a cup of broth. Add carrots, leeks, celery, and garlic, and cook over medium heat until vegetables softened and fragrant, stirring frequently. Add remaining broth, reserved turkey meat, barley, savory, pepper, and any additional herbs.Bring to boil, then reduce to simmer, covered, for at least one hour. Serve with crusty bread or freeze in individual portions for lunches.Number of Servings: 10Recipe submitted by SparkPeople user THRAESJA.

The nutritional information for Turkey Soup with Leeks and Barley is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 238.3

• Total Fat: 6.8 g
• Cholesterol: 64.7 mg
• Sodium: 236.1 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 3.2 g
• Protein: 30.4 g