Wednesday, June 12, 2013

Deano's Turkey Barley Soup--It's What's for Dinner!


I needed something hot for supper tonight. Hot and easy (and no wisecracks)....my husband is out of town until 7:00ish and my daughter works until 8:00 pm.

Coincidentally I was sitting at the rink during my daughter's skating lesson last evening and the gentleman that manages the rink sat down to chat. We got talking about food and cooking and he began to tell me about this delicious turkey soup that he makes. Being the soup lover that I am, I was all ears!

I asked for the recipe so he ran into his office and got me some paper so I could jot it down. He "guestimated" some of the ingredients but here is what I used based on the notes I took while chatting with him:

4 turkey thighs (there were none at the store so I grabbed 4 large turkey drumsticks and a package of chicken thighs)
1 1/2 C barley
2 cans of diced tomatoes
1 package chicken stock (I used organic, low sodium)
1 sm package carrots, chopped (I used 5 large carrots)
1 package celery, chopped (I used about 2/3 pkg)
1 onion--chopped
string beans (he uses 1 bag frozen) I forgot to use mine.
corn (he uses one bag frozen) I forgot to use the corn too.
oregano (I used a couple good-sized stems of fresh oregano) He uses a palm full of dried oregano
parsley I used a good-sized palm full of dried parsley
salt and pepper to taste

I knew this would be perfect for my supper tonight!




chopping carrots, celery



fresh oregano

He told me to cook the turkey slow. So I placed it in my stockpot and covered it with water and once it boiled, I turned the heat down to low and let it simmer for 2 hours.

My kitchen was smelling pretty good at this point....even my dog noticed!



This stockpot is steaming hot....fogged up my glasses!



I cheated and tasted at this point! OMG YUM!


Once cooked, I removed the turkey/chicken and skimmed off visible fat from the stock and set that aside. I then added the entire carton of chicken broth, 2 cans of tomatoes with the juice, all the spices and 1 1/3 C of barley. I let that cook for 45 minutes. After about 30 minutes, I added the veggies.



I cheated at this point too! Delicious!

While the barley was cooking I chopped the turkey and chicken into bite sized pieces. Once the veggies were barely fork tender, I added the cut up turkey and chicken.


Served myself a portion of the turkey barley soup! Smells delicious!




Then I got a brilliant idea to add a sprinkle of shredded mozarella on top of the steaming hot soup!



Doesn't that look good? Oh it was! I had a second helping! My family is going to love this when they get home!


Close-up of my plate of turkey barley soup! Served with a piece of bread, I was able to soak up every last bit of delicious broth!

This is definitely one for my family recipe book. Right now it is hen-scratched on a piece of white paper. On the back of the page is another one of Deano's recipes for a Linguini dish with broccoli and shrimp in an olive oil, red wine and garlic sauce. I will save that recipe for another day.

Update: 6/14/13-- This soup is sooooo good that we fought over the leftovers the next day. (well not a fist fight or anything like that!) Cannot wait to make another pot of this!


"A first-rate soup is more creative than a second-rate painting."
Abraham Maslow


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3 comments:

  1. Hi Linda, thank you for your visit and your lovely comment!
    Your turkey barley soup does look so good!!! Baci Cristina

    ReplyDelete