Mertens-Rowan Family Turkey Soup

Heritage recipe provided by Chef Kevin Mertens-Rowan, Chef de Cuisine at the Plumed Horse in Saratoga, as part of Fall+Holiday 2017's Chefs Talk Turkey article.

By | November 07, 2017

Ingredients

For the Broth:
  • 1 (10- to 12-pound) turkey carcass, broken apart
  • 1 yellow onion, split in half
  • 2 carrots, broken into chunks
  • 2 celery stalks, broken into chunks
  • 4 quarts water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon salt
For the Soup
  • 3 cups water or stock
  • ½ cup barley
  • ½ cup diced yellow onion
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tablespoon oil
  • 1 cup picked turkey meat

About this recipe

Mertens-Rowan Family Turkey Soup

Preparation

Put the leftover turkey bones in a large pot with the onion, carrots and celery.

Cover the bones and vegetables with about 4 quarts of water and bring to a boil.

Once the pot comes to a boil, add the thyme and bay leaf, then turn down to a simmer.

Let simmer for about 2–3 hours, then strain and season with salt to taste.

To finish the soup:  

Bring 3 cups of water or stock to a boil, add the barley and turn down to simmer. Let barley cook for about 40 minutes, or until tender. Strain and set aside.

Dice onion, carrot and celery. In a medium sauté pan put a 1 tablespoon of oil. Once hot, add vegetables and sweat until tender. Set them aside.

In a medium pot, bring the turkey broth up to a simmer, add in as much barley, vegetables and turkey as you like. Enjoy!

Chef Note: "I like to cook everything separately to make sure nothing is overcooked."

Ingredients

For the Broth:
  • 1 (10- to 12-pound) turkey carcass, broken apart
  • 1 yellow onion, split in half
  • 2 carrots, broken into chunks
  • 2 celery stalks, broken into chunks
  • 4 quarts water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon salt
For the Soup
  • 3 cups water or stock
  • ½ cup barley
  • ½ cup diced yellow onion
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tablespoon oil
  • 1 cup picked turkey meat
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