Turkey Soup
  • turkey bones
  • 1 cup of barley with water or organic vegetable broth.
  • chopped heart of the celery
  • chopped onion
  • chopped organic carrots
  • parsley (still growing!
  • any diced turkey left over from Thanksgiving
  1. These directions are not written down and change as to what is in the fridge. This time I had a turkey carcus left over from Thanksgiving in the freezer. Even leftover dressing taste terrific in this soup.
  2. Put turkey bones in pressure cooker. Follow directions of your pressure cooker and cook for 1 hour. Let steam out per directions on your cooker.Or, cook in pot of water for several hours.
  3. Drain bones and broth through strainer. Save broth. Discard bones.
  4. Place broth in fridge overnight. Next day, remove fat from top of broth.
  5. In large stock pot, cook about 1 cup of barley with water or organic vegetable broth.
  6. Add turkey broth, chopped heart of the celery, chopped onion, chopped organic carrots,parsley (still growing!), any diced turkey left over from Thanksgiving.
  7. Cook until nice and thick. Sometimes I add a can of stewed tomatoes. Add salt and pepper to your taste.
  8. Enjoy!
It is freezing here in Texas so a pot of soup is on the stove. My mother taught me how to make soup and that is how I live through graduate school and the lean years. Soup always makes me feel good because it reminds me of my mother.