- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 18 Times
I have always been a fan of turkey soup. At Thanksgiving, I wait impatiently until the carcass is clean enough to start making soup. These days, with turkey parts widely available year round, you can make this dish anytime. It’s a nourishing and soothing meal in itself.
- 1½ pounds turkey bones or turkey parts
- 12 cups water
- 1/3 cup rice wine
- 3 slices fresh ginger, about the size of a quarter, smashed lightly with the side of a knife
- 3 whole scallions, ends trimmed, smashed lightly with the side of a knife
- 1 pound turkey meat, trimmed of fat or gristle
- 2 tablespoons soy sauce
- 1½ tablespoons rice wine
- 1 teaspoon toasted sesame oil
- 1½ onions, peeled and cut into ¼-inch dice
- 1 cup whole-grain barley or pearl barley, rinsed and drained
- 3 carrots, peeled and cut into ¼-inch dice
- 3 stalks celery, ends trimmed and cut into ¼-inch dice
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Put the turkey parts, water, rice wine, ginger, and scallions in a large pot and bring to a boil. Reduce the heat to low and simmer for 1 hour. Remove the ginger and scallions.
While the stock is cooking, cut the turkey meat into ¼-inch dice. Put the diced turkey in a bowl, add the Marinade, and toss lightly to coat.
Add the turkey, onions, and barley to the stock, and continue cooking over low heat for 45 minutes, then add the carrots and celery and cook another 30 minutes. Remove the turkey bones, skim the surface to remove any impurities, and add salt and pepper to taste. Ladle into soup bowls and serve.
Whole-grain barley, with its bran and germ intact, is preferable to pearl barley. This cooling grain is excellent for settling the stomach. It is believed to aid digestion and often recommended for diabetics, who tend to have overheated blood systems.
© 1999 Nina Simonds