Mushroom, Barley, Kale, Carrot in a Rich Roasted Turkey Stock
The weekend after Thanksgiving is always bittersweet: memories of a magical week spent with family mix with a bit of sadness that we won’t be seeing each other for a while. Over the past few years it has become a ritual to make a comforting soup with the rich turkey stock while I wash piles of sheets and towels, store all the huge pots & platters, and put away the turkey decorations including “Albuquerque the Turkey” and “Plymouth Rock” until next year.
See ya next year Albuquerque!
The stock was made by simmering the turkey carcass in filtered water with rough chopped carrot, onion, celery, and a couple bay leaves. Two and a half hours later, the stock was strained, cooled, and refrigerated over night.
Remove any fat from the stock then add rinsed pearl barley and cook until the barley is al dente, about 45 minutes to one hour. Meanwhile sauté sliced mushrooms in olive oil with thyme until lightly browned, season with salt and pepper. In a separate pan, sauté 2 parts sliced carrot with 1 part each diced onion and celery in olive oil with some minced rosemary until lightly browned, season with salt and pepper. Add vegetables to the barley soup and simmer another 15 minutes. Add torn pieces of Tuscan kale (center ribs removed) and simmer until the kale is tender. Adjust seasoning and serve with red pepper flakes on the side.
Since the kids have already left by the time I boil the carcass, I save this year’s wishbone for next year’s wish. I let it dry out then tuck it into a plastic baggie and store it with the rest of the turkey decorations, to come out at our next Thanksgiving meal.
Wishing you wonderful holiday memories…
11 thoughts on “Mushroom, Barley, Kale, Carrot”
Lori-Lynn, all good soups start with good homemade stock and I love barley in my soups…nice one!
I love barley in any kind of soup, and few months ago started using instead of the rice. Love this soup and kale in it! Wonderful job!
Never made turkey soup before especially from the carcass but thanks for this mouthwatering soup with so many ingredients I love.
I love barley in soup too – always add it to my wild mushroom soup. I love the inclusion of rosemary in your soup!
A very nice soup, with all ingredients I like.
Wow, wow. wow. You make the healthiest soup (I’ve seen) look like something I would most definitely want to eat! And I think my children would go nuts over this! With the weather so cold, this would make a perfect soup, alongside some whole wheat rolls (i just found an incredible recipe). Thanks so much for sharing!
My favorite ritual is the making of the stock after Thanksgiving. It soothes, it’s a balm and then you put all those winter goodies in it. This is when cooking is memory, therapy and happiness.
LL this is my idea of heaven in a bowl during the winter. Love these flavours!
What a wonderful soup…love chunky soups like this. Looks so good for colder weather 🙂
The gummy worm cake is just made of win. Love it! 😉
Thank goodness people are still saving the wishbone. I saw a couple years ago that they sell fake ones. Blasphemy!