Hearty Barley Turkey Soup

Recipe View 1. Assemble all ingredients for both the stock and the soup.

Recipe View 2. Craft the Turkey Stock: In a sizable stockpot, unite 5 quarts of water and the turkey carcass. Over medium-high heat, coax the mixture to a boil. Introduce the coarsely chopped onion, carrot, celery halves, peppercorns, bay leaf, and a pinch of thyme. Temper the heat to a gentle simmer. Methodically skim away any excess fat and foam that ascends to the surface. Replenish water as needed to maintain the level. Allow this to meld and mature for 2 to 2 ½ hours.

Recipe View 3. Retrieve the carcass to a cutting board and allow it to cool sufficiently. Strain the stock through a fine-mesh sieve, discarding the solids and returning the clarified liquid to the stockpot.

Recipe View 4. Once the carcass is cool enough to handle, meticulously pull the meat from the bones. Discard the bones and shred the meat. Store the shredded turkey in the refrigerator until needed.

Recipe View 5. Compose the Soup: Into the simmering stock, add the carrots (cut into 1-inch chunks), diced onions, celery slices, barley, chopped mushrooms, bay leaves, salt, marjoram, pepper, and another pinch of thyme. Increase the heat to bring the soup to a boil, then reduce to a simmer. Stir periodically, allowing the barley to fully cook and soften, approximately 1 hour and 20 minutes.

Recipe View 6. Reintroduce the shredded turkey to the soup. Allow it to gently simmer until heated through, about 10 minutes. Before serving, carefully remove the bay leaves.