Ingredients Jump to Instructions ↓

  1. 8 cups home made turkey stock (see recipe on Monday) or 3 ounces Roasted Turkey Stock Reduction plus

  2. 8 cups hot water

  3. 1 teaspoon chopped garlic

  4. 2 cups chopped celery stalks

  5. 1/2 cup shredded leek

  6. 1 medium onion peeled and chopped

  7. 1 medium carrot peeled and chopped

  8. 1/2 cup Italian parsley finely chopped

  9. 1 1/2 cups cooked shredded turkey meat (leftovers)

  10. 1 medium rutabaga peeled and diced into 3/4 inch pieces 1 cup barley salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Place turkey stock, garlic, celery, leek, onion, carrot and 1/2 of the parsley in a medium size soup pot and bring to a boil, reduce heat and simmer for 15 minutes. Add the shredded turkey meat, rutabaga and barley and bring to a boil. Reduce to a low heat and simmer covered for about 45 minutes. Season to taste with salt and pepper. Serve in soup bowls and sprinkle with remaining parsley


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