Adapted from: Genius Kitchen

Image credit: Genius Kitchen


For The Stock

1 turkey carcass, broken into pieces

any defatted pan juices or leftover gravy

12 cups water, to cover the carcass completely

2 medium onions, coarsely chopped

2 stalks celery & leaves, coarsely chopped

1⁄2 cup diced carrot

1⁄2 cup diced well-washed leek (optional)

1⁄2 cup diced turnip

3 garlic cloves, minced

1 teaspoon salt, if desired

bouquet garni

6 sprigs fresh parsley (or 2 teaspoons dried parsley flakes)

1⁄2 teaspoon dried thyme leaves

1 bay leaf

For The Soup

2 tablespoons minced onions

1 minced garlic clove

1 tablespoon olive oil

1 cup diced carrot

1⁄2 cup diced celery

1⁄2 cup finely chopped mushroom

1 1⁄2 tablespoons flour

6-7 cups turkey stock

1 teaspoon dried marjoram

salt & freshly ground black pepper

1⁄3 cup raw barley or 1⁄3 cup rice

hot pepper sauce (optional)

1 cup diced turkey meat

1 dash hot pepper sauce

2 tablespoons chopped fresh parsley


For the Stock: Combine all the ingredients in a large stockpot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don’t cook away the liquid.) Strain the stock and cool in order to skim off the fat.

Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.

For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes. Stir occasionally.

Add the flour and stir for one minute.

Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.