Hello 2018 = A blank canvas of great health and recipes!
Start the new year with recipes that are great for your heart, brain, energy, well-being and taste fantastic. With frigid temperatures outside, it’s the perfect time to warm up to a hearty bowl of homemade soup full of lean white turkey meat and vegetables.
Plan on cooking a batch over the weekend so you can enjoy it during the week — take it for lunch or reheat for a quick dinner, add a fresh green salad and crusty whole-grain sunflower bread to complete your meal.
HEARTY TURKEY BARLEY SOUP
1 turkey carcass
Spring water (4-5 quarts)
1 onion – quartered
2 carrots, cut into 2-inch chunks
Pinch of dried thyme
1 bay leaf
1 1/2 lbs carrots, diced into pieces
2 onions, diced
3 stalks celery, 1/4-inch slices
1 cup pearl barley
1/2 cup chopped baby Bella mushrooms
1 bay leaf
Sprig of fresh thyme
2 Tbsp chopped fresh parsley
Himalayan salt and freshly ground pepper, to taste
Place the turkey carcass into a Dutch oven or large saucepan; cover with water.
Add onion, carrots and celery; cover and simmer, skim excess fat from the top of the stock and discard.
Reduce heat, add bay leaf and dried thyme; simmer uncovered for 2 hours. Then strain soup using a fine mesh strainer and return to the Dutch oven, reserving the carcass but discard the onion and carrots. Shred the white meat of the turkey into bite-size pieces, removing all fat and bones and set aside.
Bring the stock to a simmer; add barley stirring frequently as it simmers covered for 30 minutes. Add diced carrots, onion, mushrooms, bay lea, thyme sprig and continue to simmer until the vegetables are tender; add bite-size pieces of turkey.
Remove bay leaves, thyme sprig and season lightly with Himalayan pink salt (better for you!) and lots of fresh pepper; garnish with parsley.