Turkey Barley Soup

• Meat

  • 2 cups Turkey, cooked
  • 11 cups Turkey stock from the bones

• Produce

  • 8 Carrots, medium
  • 3 cups Celery
  • 2 Onions
  • 1 Parsley, fresh
  • 1 Potato, large
  • 1 Rosemary, Fresh
  • 1 Sage, fresh
  • 5 sprigs Thyme

• Pasta & Grains

  • 1 cup Barley

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

Found on thefoodcharlatan.com

Ingredients

• 11-12 cups turkey stock from the bones*
• 3 cups celery, chopped
• 2 onions, chopped
• 5 sprigs thyme
• 8-9 medium carrots, shredded (about 4 cups total)
• 1 large potato, peeled and shredded
• 2-4 cups cooked turkey
• 1 cup barley, rinsed
• 1/2 to 1 teaspoon salt
• 1/2 to 1 teaspoon pepper
• fresh sage, chopped*
• fresh rosemary, chopped*
• fresh parsley, chopped (for garnish)

Directions

• Add the turkey stock, celery, onions, and thyme to a large stock pot and bring to a boil. Reduce to a low and simmer covered for about a half hour, or until the celery is tender.
• Use a food processor or cheese grater to shred the carrots and potato. Add to the pot and bring to a boil. Reduce to low and simmer, covered for another half hour, or until the carrots are tender.
• Add the turkey (however much you want) and the rinsed barley. Bring to a boil, then reduce to medium low. Simmer for another 45-60 minutes, or until the barley is tender.
• Season to taste with salt and pepper. (How much you need will really depend on how salty your stock is.)
• Just before serving, stir in chopped sage and rosemary. (look for the photo below to see how much I used.)
• Add the turkey stock, celery, onions, thyme, carrots, and potato to a slow cooker. Cook for 4-6 hours on low.
• Add the turkey, barley, and salt and pepper to taste. Cook for another hour on low, or until barley is tender.
• Add fresh sage and rosemary before serving.Top each serving with parsley.

Nutrition