- Dec 2018
Fundamentally this is a great soup!
My carcass was from a 14lb Turkey. Most of the major parts were eaten, but there was still a considerable amount of meat on the bone.
Per other comments,
added two capfuls of Apple Cider Vinegar during the boiling phase 50% Chicken stock to water Primary ingredients:
Double carrots Double celery Double barley Add 4-8 cloves of garlic Skipped tomatoes (might reconsider) Seasoning:
Double Worcestersshire Double to triple salt and pepper (to taste) Double parsley Double Basil Double to triple paprika Double to triple poultry seasoning. Double thyme Add red pepper Add a couple good squirts of Sriracha sauce And I found myself adding a fair amount more water, to handle the additional barley and also to make the soup a bit thinner. Particularly as the water evaporates over the course of the day.
I can attest that these modifications result in a properly hearty soup!
Oh, I also learned how to properly dice an onion today: