Ingredients

The following ingredients have 9 Servings
  • 11-12 cups turkey stock (from the bones*)
  • 3 cups celery (chopped)
  • 2 onions (chopped)
  • 5 sprigs thyme
  • 8-9 medium carrots (shredded (about 4 cups total))
  • 1 large potato (peeled and shredded)
  • 2-4 cups cooked turkey
  • 1 cup barley (rinsed)
  • 1/2 to 1 teaspoon salt
  • 1/2 to 1 teaspoon pepper
  • sage (fresh, chopped*)
  • rosemary (fresh, chopped*)
  • parsley (fresh, chopped (for garnish))

Instruction

  • Add the turkey stock, celery, onions, and thyme to a large stock pot and bring to a boil. Reduce to a low and simmer covered for about a half hour, or until the celery is tender.
  • Use a food processor or cheese grater to shred the carrots and potato. Add to the pot and bring to a boil. Reduce to low and simmer, covered for another half hour, or until the carrots are tender.
  • Add the turkey (however much you want) and the rinsed barley. Bring to a boil, then reduce to medium low. Simmer for another 45-60 minutes, or until the barley is tender.
  • Season to taste with salt and pepper. (How much you need will really depend on how salty your stock is.)
  • Just before serving, stir in chopped sage and rosemary. (look for the photo below to see how much I used.)