Sunday, December 1, 2013

Turkey Barley Soup

Based loosely on:

We had a 16 lb turkey carcass and we made stock the day before (yielded 6 quarts).

Used 1 cup barley, simmered covered for a half hour.  Added 6 sliced carrots and 5 or so sliced celery stalks, along with whatever shredded turkey.  Simmered for another half hour or so until veggies were tender.  Turned out pretty well.

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