Home-Style Turkey Soup

Recipe Ingredients

1		Turkey carcass
4 cups	948ml	Water
8 cups	1896ml	Reduced sodium chicken broth
1 cup	62g / 2.2oz	Onion - quartered (large)
1 cup	146g / 5.1oz	Diced peeled rutabaga or turnip
1 cup	110g / 3.9oz	Chopped celery
3 cups	187g / 6.6oz	Onions - chopped (large)
4		Carrots - peeled, and
		Cut in thin strips
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/4 teaspoon	1.3ml	Dried thyme
1		Bay leaf
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Pearl barley
1		Unsalted tomatoes - 14-1/2 oz.
1		White beans - (16 oz) - rinsed, drained
1/2 lb	227g / 8oz	Leftover turkey meat - bite-size chunks

Recipe Instructions

Combine the turkey carcass, water, broth and onion in a large stockpot. Bring to a boil over high heat. Lower heat, cover the pot and simmer for an hour.

Strain the mixture, discarding the carcass and onion. Skim off and discard the fat from the soup surface. Return the liquid to the stockpot. Add the remaining ingredients. Bring to a simmer and cook, covered, for about an hour.

This recipe yields 10 servings.

Nutritional Analysis Per Serving: Calories 165; Fat (grams) 2; Percent calories from fat 10; Percent polyunsaturated 5; Percent saturated 3; Percent monounsaturated 2; Cholesterol (milligrams) 17; Sodium (milligrams) 250; Protein (grams) 12; Carbohydrate (grams) 25; Fiber (grams) 5.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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