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Turkey Mushroom Barley Soup

soups, turkey, christmas

1 tablespoon vegetable oil
1 onion; chopped
2 carrots; chopped
2 stalks celery; chopped
4 cups sliced mushrooms
1/2 teaspoon dried thyme
1/4 cup barley
2 tablespoons tomato paste
2 teaspoons wine vinegar
6 cups turkey stock; or
canned chicken stock
1 teaspoon salt
pinch pepper
2 cups chopped cooked turkey
----Turkey Stock----
1 turkey carcass
1 each stalk celery, carrot and onion; chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon whole black peppercorns
6 sprigs fresh parsley

In large saucepan, heat oil over medium-high heat; cook onion, carrots and celery, mushrooms, thyme, for about 8 minutes or until softened. Add turkey or chicken stock, salt, pepper, barley ,tomato paste and wine vinegar; bring to boil. Reduce heat, cover and simmer for 1 hour or until barley is tender Add cooked turkey; heat through. TIP: If using canned chicken stock, reduce salt to 1/4 teaspoon. Turkey Stock: Break turkey carcass into 3 or 4 pieces. In stock pot, bring carcass and 16 cups water to boil; skim off any froth. Add celery, carrot and onion, bay leaf, thyme, peppercorns and parsley; reduce heat and simmer for 2 hours. Strain through cheesecloth lined sieve set over bowl; let cool. Cover and refrigerate for about 8 hours or until fat solidifies on surface; discard fat. (Make-ahead: Refrigerate in airtight container for up to 3 days or - Freeze for up to 4 months.) Makes about 12 cups

Contributor: Canadian Living, January, 2001

Yield: 4 to 6 servings

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