Featured Recipe
Homemade Turkey Barley Noodle Soup
After the holiday turkey is cooked and devoured, you can use the carcass and some leftover meat to make a delicious and warming soup. Making stock out of the bones is a great way of stretching meals, plus cooking with homemade broths is so much nicer than using commercial brands. The only real trick to making stock is skimming off the foam as it rises to the surface as it cooks, and having the patience to let it simmer long and slow. The longer it cooks, the better it will taste. You can let it go for longer than three hours – even overnight! If you do that, you may have to top it up with a bit of water if it reduces too much, but you will be rewarded with a rich, flavourful liquid that will make fabulous soups, sauces, or gravies. Use what you need for soup and freeze the leftovers for future use. Of course, if you are not interested in making stock, you can still make this soup with commercial chicken stock, and if you don’t have leftover roast turkey, feel free to use chicken! Adding pearl barley to the soup makes it heartier and the veggies and noodles give this soup that old-fashioned taste your family will enjoy.
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