Turkey and Barley Soup Recipe

1      Reviews by:    Inez Scherer   Turkey and Barley Soup Recipe combines turkey drumsticks, butter, onion, celery, carrots, garlic, poultry seasoning, white wine, pearl barley and chopped parsley to create this delicious turkey and barley soup recipe. 891

INGREDIENTS

• 2 to 3 turkey drumsticks (2 1/2 to 3 lbs)
• 2 tablespoons butter or margarine
• 1 large onion, finely chopped
• 3 stalks celery, thinly sliced
• 2 large carrots, sliced
• 1 clove garlic, minced or pressed
• 1/4 teaspoon poultry seasoning
• 1 1/2 teaspoons seasoned salt
• 6 cups water
• 1 cup dry white wine
• 1/4 cup pearl barley
• Salt (optional)
• 1/4 cup finely chopped parsley

DIRECTIONS

• In a broad 5 1/2- to 6-quart kettle or Dutch oven, melt butter and brown turkey drumsticks well on all sides.
• Add onion, celery, carrots, garlic, poultry seasoning, seasoned salt, water, wine, and barley. Bring to a boil; cover, reduce heat, and simmer until turkey is very tender (2 1/2 to 3 hours).
• Remove turkey from soup. When it is cool enough to handle, discard bones, tendons, and skin. Return turkey in chunks to soup. Salt to taste. Reheat to serving temperature and stir in parsley. Serve very hot.