
Simple Turkey Soup with Barley
Category
Gourmet Soups, Stews, & Bisques
Servings
6
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.
Ingredients
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2 tablespoons olive oil
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1 large onion, diced
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3 carrots, peeled and diced
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3 ribs celery, diced
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2 cloves garlic, minced
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1 bay leaf
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1 1/2 teaspoons dried thyme
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3 ounces Glace de Volaille Gold®
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8 cups water
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1/2 cup pearl barley
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2-3 cups chopped or shredded cooked turkey
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3 tablespoons chopped fresh parsley
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Salt and ground black pepper
Methods/Steps
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.