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Your 30 minute cook time for the barley is way off! Took about 65 minutes using pearled barley.Other than the barley cooking time error, the soup was very good.
Beautiful twist ! Keeper for Christmas since it is our ” turkey time ” :-) Thank you !
I loved this soup! It was a refreshing change from the usual turkey noodle soup. My husband liked it more than the turkey casserole I made last night!
Excellent and easy. I made this with broth and meat from a turkey carcass and added diced carrot for color. The lemon is a fresh take on turkey. Delicious!
Made it twice – great recipe with the leftover turkey or chicken!
I’m so glad you liked it Nadya!
I made my own stock by cold smoking thigh bones and adding it with water. It’s still simmering on the stove as I type this… took a taste test of the broth and decided that this recipe will stay in the family forever. :))
Wonderful soup recipe. I put the zest in a tea ball so I could fish it out and it worked beautifully!
We thoroughly enjoyed it! Terrific! I used 1 T each fresh grated lemon rind, ginger and turmeric, 1/4 cup fresh squeezed lemon juice and 2 big sprigs of fresh thyme. I also added diced celery and carrot, used 8 cups freshly made turkey stock and 1/4 cup,of dry cooking sherry. Fantastic!
I NEVER leave comments, but this recipe is delicious! We have made it twice now; first after Thanksgiving and most recently after Christmas. I made bone broth from the turkey carcass (and some frozen chicken bones) to use in the soup both times. The second time I added a parmesan rind in step two for a kick of umami which had the desired effect. Amazing! This is now our “go to” post turkey recipe.
I’m so glad you like it Carrie, it’s one of my favorites.
Terrific soup!!!!! We love it. Even better the second day.
Very tasty! Not usually a fan of Turkey soup, but this one is truly special. I substituted the barley with diced sweet potato, and the result was very nice. Lots of flavour! The lemon just made it all come together.
This soup did not work for me. I made a delicious turkey stock as a base, I used rice instead of barley and I had trouble fishing out the lemon peel, distinguishing it from the onions and the flavor was on the bland side. My husband liked it, so that was a plus, but I won’t make it again.
Left with two drumsticks and wish for something completely different , I tried this one. After the palates of my wife and I removed the prejudice of more than 50 years of Leftover Turkey Soup, we agreed that this “has the stuff!” Thank you.
Hi George, I’m so glad you tried this recipe! It’s one of my favorites and it doesn’t get as much attention as it deserves in my opinion.
This recipe is easy — especially if you have a juicer and food processor:-) — and delicious. After this (and a successful cheesecake), my new-ish boyfriend thinks I’m a master in the kitchen. I am not:-) This soup is awesome and the perfect solution to my post-Thanksgiving nothing-left-but-turkey situation. Thank you!
Thanks especially for the lemon zest instruction (otherwise I would have been lost). I didn’t know how to tell if the barley is cooked, so I just simmered 30 minutes, which seemed to work.
The chicken stock came in a 4-cup box, so I used that and a can of chicken broth. This worked fine.
Just made the soup! Delicious… complex flavor. The taste finishes in such a way that I just want more to hit my palate!
Your mom was probably making turkey stock & all
that gelatin is very good for you. The gelatin helps replenish
collagen on your body & the stock has lots of minerals. She probably
just needed a good recipe like this to put that yummy stock to good use :)
Delicious. Used about 3 cups turkey, 1 cup barley, 8 cups broth, grated fresh ginger, Thai seasoning to augment what little cumin and turmeric I had, and fine strips of zest from 1/2 small lemon, which disintegrated into the soup. I will buy turkey to have leftover to make this soup and I am not a huge soup fan.
Elise, there’s a major error in the recipe. Serves 6? It’s so good three of us wiped out a whole batch in one sitting!
This one hits it out of the ball park! I live in Japan; as barley is pretty much unavailable here, I substituted brown Basmati rice. A match made in heaven! Most of my leftover turkey was dark meat, so that and the rice hit it off perfectly.
I intend to try this with thick Japanese buckwheat noodles – although my Japanese friends slurped up the rice version, it’s always fun to experiment!
Barley is widely available in Japan. Look for “mugi” sold near the rice (it’s commonly added to rice, especially in school lunches — mugigohan).
Wow, this was good! On the second day, I added some red curry powder, what a kick! Thanks for the recipe!