leftover turkey, diced finely, maybe 3 cups give or take
1 1/2 cups shredded carrots
few stalks shredded/sliced celery
1 or 2 chopped onion
1/2 to 1 cup pearl barley
chicken broth to cover above ingredients
salt and pepper to taste
2 or 3 bay leaves
1/2 tsp each poultry seasoning and sage
Very slowly simmer together all afternoon. Serve with sour cream and mozza and parmesan cheese. We just love this soup. It's so simple and delicious. Last night I added some shredded potatoes that needed using up and that worked too. What makes this soup so good IMO is the sage and poultry seasoning. It would work to quad this and can it.
(I'm realizing just how difficult it is to write my recipes down; I do NOT measure much at all! Hope you can use these.)
3 comments:
after Thanksgiving maybe?
Use chicken or do like I do any ol' time during the year. Roast a turkey,debone it and freeze it already diced in lots of rich brown broth left over from roasting. Turkey frozen in its juice doesn't get freezer burnt very quickly and is great for turkey tacos or just slow cooked for Sunday dinner or used in soup or casserole. But it MUST be surrounded by that broth to stay tasty.
Were in NYC with Folks. Mom n I made this for supper last night with leftover turkey and broth... Was very good!
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