Hearty Barley Turkey Soup Recipe

This dish was absolutely delightful! I made a few tweaks to the recipe. I included parsnips in the stock preparation for added flavor. While putting together the soup, I sautéed all the vegetables (adding parsnips once again because I adore them) before incorporating them to enhance the taste. I then created a simple roux using 2 tablespoons of coconut oil, 2 tablespoons of butter, and 1/4 cup of flour to thicken the soup and give it a heartier, stew-like consistency. The result was simply amazing!

Review Rewritten: I tried out this amazing recipe with a few tweaks, and it turned out great! I didn't have a turkey carcass, so I used some turkey stock from the Kitchen Basics brand instead, skipping the first step. (I'll make sure to do it properly next time!) I sautéed the vegetables in olive oil for about 5 minutes before adding the stock. I switched oregano for marjoram and added rubbed sage for that stuffing-like aroma. I also added some extra salt and pepper when I included the turkey. The timing was perfect, and it got fantastic reviews from everyone! I will definitely be making this again!

Agreeing with others' sentiments, this recipe is truly outstanding - affordable and incredibly simple to make. Huge thanks to JR for sharing this gem. It's definitely going into my recipe rotation. I did make a few adjustments to suit our taste preferences, although I'm certain it would have been fantastic without any changes. I doubled the amount of barley and cooked it just until it retained a bit of chewiness, which resulted in the soup being ready nearly an hour earlier. Omitted the carrots due to personal preference, but increased the quantity of mushrooms and added them a little later than instructed. Towards the end, I introduced a few splashes of vinegar, my go-to for enhancing soups and stews, to give it a subtle lift. Additionally, I plan to double the batch next time and invite some friends over to enjoy it with me.

Review Rewritten: The dish was absolutely delicious! You can never go wrong with mushrooms and barley. I stuck closely to the recipe in terms of ingredients, using roughly 1.25 cups of barley and 8oz of thinly sliced crimini mushrooms. When using more barley, it's important to keep an eye on the water level. Boiling it longer and using more barley makes the dish creamier without needing to make a roux. I adjusted the seasoning, adding more pepper and a sprinkle of creole seasoning. I also added leftover green beans and substituted bouillon cubes with defatted gravy to avoid a greasy outcome. With plenty of turkey, the end result was more stew-like than soupy, which I enjoyed. Served on a cold evening with warm bread and loved ones, it made for a perfect meal.

This soup was absolutely delicious! I tried using a soup sock from Amazon to contain the carcass for the first time, and it was a fantastic idea - no more picking out bones. I will definitely use this method again. I also decided to add parsnips like some others, doubled the barley, and added a bit more salt. I'm already looking forward to making this soup again!

I recently completed a cooking course focused on enhancing nutrition in food preparation, where I learned Monica Corrado's method for creating nutrient-dense stock. After simmering it for over 24 hours, my stock developed a thick, gelatinous layer and a deep golden color that was opaque. The flavor was remarkably superior to store-bought options or quick homemade alternatives. If you're intrigued by this approach, I recommend visiting Monica's website, 'Simply Being Well.'

I recently prepared this soup, and it exceeded all my expectations. It has earned a spot among my personal collection of 5-star recipes that have proven to be exceptional. I utilized a crockpot to extract all the flavor from the carcass, cooking it on low along with celery, onion, carrots, and 2 chicken bouillons for 8 hours. After straining the bones, I allowed the broth to settle in the refrigerator overnight. The following day, I continued cooking the soup on the stovetop over low heat for another hour and 20 minutes until the ingredients were beautifully tender. Enjoying this flavorful soup with hot French bread is an absolute must.

I've been making this soup recipe for years, and this variation adds a wonderful twist. The only change I made was to include two 14 oz. cans of diced tomatoes, specifically fire roasted or with Italian herbs. This simple addition really enhances the flavor and gives the soup a richer taste.

Prepared the stock as instructed, but substituted chicken stock for water....Sauteed the vegetables in olive oil for the soup....Omitted salt, marjoram, and thyme. The result was delicious!

Very simple to make. I substituted chicken meat for turkey since I didn't have any leftover turkey meat.

Delicious soup for Football Sunday that's perfect for using up Thanksgiving leftovers. I substituted Cream of Mushroom soup for mushrooms and added red pepper flakes for extra flavor. Served with Grands biscuits, it was a comforting meal.

Wonderful homemade meal, nutritious and satisfying. Followed the recipe exactly and it turned out perfect. - Nov 2023

I tried this recipe for Turkey soup for the first time and it was fantastic! I only made a couple of changes by adding a few teaspoons of poultry seasoning and including egg noodles during the last 15 minutes of cooking with the turkey pieces.

Incredibly tasty! My husband said it's the best soup he's ever had. Definitely making it again.