Easylowfatafterthanksgivingturkeybarleysoup Recipes

EASY LOW FAT AFTER THANKSGIVING TURKEY BARLEY SOUP

Steps:

• Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
• Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
• Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.

HOMEMADE TURKEY SOUP

Steps:

• Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
• Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
• Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
• Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

TURKEY BARLEY SOUP

Steps:

• In a 3-qt. saucepan, saute carrots, mushrooms, celery and onion in oil for 20 minutes or until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Discard bay leaves before serving.

TURKEY LEFTOVERS - BARLEY SOUP

Steps:

• Broth---------.
• Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
• Bring to boil.
• Reduce heat to simmer.
• Simmer for 2 1/2 hours.
• Strain.
• Soup-----------.
• In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
• Simmer for 30 minutes or until barley and veggies are tender.
• Add turkey, corn and kidney beans.
• Cook for a couple of minutes until heated through.
• Add Salt and pepper to taste.
• Ladle into bowls and garnish with parsley.

TURKEY VEGETABLE BARLEY SOUP

Steps:

• In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves. , May be frozen for up to 3 months.

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.