Years ago, I received a small smoked turkey as a corporate holiday gift. It was so delicious that we order one every holiday season--it comes from Greenberg's Smoked Turkeys in Tyler Texas. Not only is the turkey delicious, but we use the carcuss to make this terrific soup. We're not sure which we enjoy the most--the turkey or the soup!
Smoked Turkey & Barley Soup
4 T. butter, divided
1 c. pearl barley, divided
1 large onion, chopped
1 clove garlic, minced
3 quarts smoked turkey stock or chicken broth
7 oz. smoked turkey or chicken pieces
3 c. mushrooms, thinly sliced
2 T. parsley, chopped
Salt & pepper to taste
2 T. soy sauce
In a large soup pot, add 1/2 c. barley and stock, just bring it to the boil point, reduce heat and simmer for 30 minutes.
In a saute' pan on medium heat, melt 2 T. butter. Add 1/2 c. barley and toast 6 to 8 minutes, stirring frequently. Add onions and garlic and saute' until the vegetables are soft. Add to stock and cook 30 minutes or until the barley is tender.
Meanwhile, saute' mushrooms and parsley in remaining 2 T. butter for about 8 minutes. Set aside.
When the soup has cooked a total of 60 minutes, add the mushrooms and parsley, meat pieces and the soy sauce. Remove from the heat, cover and let stand for 30 minutes for the flavors to blend. Number of servings: about 8
Nutritional Information:
182 calories
20 grams carbohydrate
10 grams protein
7 grams fat
4 grams fiber
Based on a recipe from The Complete Book of Soups & Chowders, Bernard Clayton, Jr., 1984.
While I've not tried liquid smoke flavoring, if using chicken broth you might want to experiment with adding it to the soup. Also, my husband and I laugh over the fact that by the second day, the soup resembles a casserole more than soup. The barley soaks up the liquid and expands, but it is still delicious! Enjoy!
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