A smoked turkey leg or drumstick adds richness to the simple broth that forms the base of this hearty root vegetable soup. Leftovers make a great lunch the following day or can be frozen for later.
- Portion size 16 servings
- Credits : Canadian Living Magazine: September 2009
MethodSmoked Turkey Stock: Remove skin and meat from turkey. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.
In Dutch oven, combine turkey bone, quartered onion, carrot, celery, halved mushrooms, peppercorns, parsley, bay leaf and 12 cups (3 L) water; bring to boil. Reduce heat, cover and simmer until flavourful, about 4 hours. Strain stock to make about 8 cups (2 L) and reserve. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
In clean Dutch oven, heat oil over medium heat; cook onion, carrots and celery, stirring occasionally, until softened, about 5 minutes.
Add potatoes, turnips, parsnips, thyme, salt and pepper; cook, stirring occasionally, for 5 minutes. Add barley; cook, stirring, for 1 minute.
Add reserved stock and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until barley is tender, about 40 minutes.
Stir in reserved turkey meat and chopped fresh parsley; cook for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Nutritional facts Per each of 16 servings: about
- Sodium 318 mg
- Protein 10 g
- Calories 157.0
- Total fat 5 g
- Potassium 455 mg
- Cholesterol 18 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
- Iron 12.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 18.0