Doesn’t soup just hit the spot after the holiday meals?
Feeling lucky? Carve the wishbone from the turkey breast. Clean and dry the wishbone. Two people each grasp one end and twist until it breaks. The person left with the longer piece (the one who got the “lucky break”) gets to make a wish, a wish to be granted by the great turkey spirits!
Cooking the carcass for soup makes the kitchen smell like Thanksgiving all over again. I break up the carcass then simmer it for a few hours in water with rough chopped onions, carrots, and celery. Strain, cool, refrigerate overnight, remove some fat.
Add 2 bay leaves to the turkey stock and a generous cup of pearl barley. Cook for about an hour or so until the barley is tender. Meanwhile sauté chopped onions, celery, and carrots in butter until soft, then add sliced crimini mushrooms, and finally chopped garlic.
When the barley is tender, add the vegetables and leftover diced turkey to the soup. Simmer for about 10 minutes more, remove the bay. To finish, add chopped parsley. Salt and pepper to taste.
Wishbone lucky break or not,
May all your holiday wishes come true…
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1. Love the barely addition.
2. that soup looks so creamy and thick – with no cream.
3. i wish i celebrated turkey day in my own apt. this year so i could’ve done something w/ the leftovers.
I absolutely love making stock from the turkey carcass. I’ll have to try making a soup with barley.
Comfort food at its best!
What a spread! I can actually smell it all!!! Can’t taste any of it though, how sad!
Your blog site is one of the two I discovered today that have absobloominglutely made my day. The other is
http://www.midaspage.com.
I’ll make enough money from this other site and then come learn how to eat from you!!!
Please keep it going till then!!!
Sure wish I could cook like that. 🙁
http://avondalestyle.blogspot.com/