Ingredients
-
1
-
1
-
2
-
2
-
4
-
1
-
6 - 8
-
2
-
1/4
-
2
-
1
-
1
-
2
-
-
Directions
Turkey-Barley Soup, This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576) It also freezes very well , I have been making this soup for years using the rescued turkey stock recipe mentioned in the ingredients It has such a depth of flavor and is so simple to make , It has been 12 years since I first reviewed this recipe WOW! It is a favorite still I roast a turkey about every three months as it is my husbands favorite This recipe, as written, has become a signature food for me as I have people request I make it for them As long as they provide the carcass I’m happy to I especially like Portabella mushrooms in it but they make the broth very dark, not pretty as with button mushrooms try this recipe, you will not be disappointed It freezes well too
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Steps
|
1
Done
|
In a Large Skillet, Heat Oil and Saute Onions, Carrots, Celery and Mushrooms; Sprinkle Thyme on Veggies and Continue to Saute Until Softened, About 6 to 8 Minutes. |
|
2
Done
|
Pour Turkey Stock Into a Large Pot (if You Have Less Than 8 Cups of Stock, Add Water to Make Up Difference) and Whisk in the Tomato Paste; Stir in Sauteed Veggies; Turn Heat to High. |
|
3
Done
|
Stir in Barley, Vinegar, Salt and Pepper. |
|
4
Done
|
When Soup Comes to a Boil, Turn Heat Down to a Simmer and Cook, Covered, For About 1 Hour, or Until Barley Is Tender. |
|
5
Done
|
Stir in Turkey Meat and Continue to Simmer Just Until Soup Is Heated Through. |
