Simple Turkey Soup with Barley
Gourmet Soups, Stews, & Bisques
This hearty, warming soup is a great way to use leftover turkey to create a simple supper. Just simmer some vegetables and barley in savory turkey stock and add some turkey. A green salad and some good country bread (or leftover Thanksgiving rolls--if there are any) round out the meal.
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and diced
3 ribs celery, diced
2 cloves garlic, minced
1 bay leaf
1 1/2 teaspoons dried thyme
3 ounces Glace de Volaille Gold®
8 cups water
1/2 cup pearl barley
2-3 cups chopped or shredded cooked turkey
3 tablespoons chopped fresh parsley
Salt and ground black pepper
Heat the olive oil in a soup pot over medium heat. Add the onion, carrots, and celery and sauté until the vegetables have softened, about 5 minutes. Add the garlic, bay leaf, and thyme, and cook another minute.
Add the Glace de Volaille Gold® and water, stirring to dissolve the concentrate. Bring the soup to a simmer and add the barley. Cook until the barley is tender, about 30 minutes.
Stir in the turkey and parsley and simmer 5 more minutes. Season to taste with salt and pepper. Serve the soup in warmed bowls.