Turkey barley soup

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This was really good! I made the turkey stock after Thanksgiving and froze it. Today I made it into a delicious lunch.

Makes the one bowl of soup pictured above. Scale as necessary. It's such a hearty soup, it probably could be divided into two smaller bowls, maybe with a little more salad and a roll.


16 oz. turkey stock with 3.0 oz. turkey
1/8 cup pearled barley (0.8 oz. by weight)
carrot, peeled and sliced
celery, sliced

I had frozen the turkey stock and turkey together in a single vacuum sealed bag, so separated out the meat from the stock. Here's the meat:

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Bring a soup pan with just the stock to a boil, add the barley, reduce the heat and simmer for 45 minutes.

Here are the celery and carrot ready to go into the soup.

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Add the celery and carrot to the soup and cook for 10 minutes.

Add the turkey and cook for 5 minutes or until the barley and vegetables are done.

Adjust the seasoning with salt, freshly ground black pepper, and a few dashes of hot sauce (if desired).

I served it with a side Caesar salad and it was a delicious lunch!

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About this Entry

This page contains a single entry by Rick Kasguma published on December 10, 2015 11:35 AM.

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