Community Pick
Turkey-Barley Soup
"This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well."
photo by _Pixie_
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 14.79 ml canola oil
- 1 onion, peeled and diced
- 2 carrots, scraped and sliced
- 2 celery ribs, sliced
- 946.36 ml sliced button mushrooms
- 4.92 ml dried thyme
- 1419.54-1892.72 ml turkey broth (preferably Rescued Turkey Stock #24576)
- 29.58 ml tomato paste
- 59.14 ml barley
- 9.85 ml red wine vinegar
- 4.92 ml salt
- 4.92 ml freshly ground black pepper
- 473.18 ml chopped cooked turkey meat (make sure all bones are removed)
directions
- 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.
- 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.
- Stir in barley, vinegar, salt and pepper.
- When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
- Stir in turkey meat and continue to simmer just until soup is heated through.
Questions & Replies
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Reviews
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I used your Rescued Turkey Stock # 24576 and this was the best soup ever. The next day when the soup was a little thicker we had it over rice. Wonderful recipe -
Excellent turkey soup. I cut back on the mushrooms a bit and added equivalent amounts of onions, carrot and celery - my kids aren't big mushroom fans. The barley gives it a wonderful wholesomeness. Thanks again Lennie for another great recipe. -
Dear Lennie; Made this soup yesterday using the Rescued Turkey Stock. It turned absolutely tasty. I had 12 cups of the stock, so I doubled the recipe. I did add about 6 ounces of Oyster Mushrooms and 6 ounces of button mushrooms and also 2 small potatoes, cubed to 1/4 inch. This is so much better than my soup. Thank you for sharing and this is number one on my list. "Uncle Bill"
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Made this last weekend with using your stock. The only mistake I made was I had 4 cups of turkey left over and I used it all and it made to much meat. Loved the broth I did sub Balsamic vinegar as I didn't have red wine vingar. DH loved the soup too but said it needed a little more barley. -
This is a great soup. I did all the Thanksgiving cooking this year, so my wife returned the favor by making a double recipe of this soup with some of the left overs. She added an extra rib or two of celery and cut the mushrooms back to 5 cups because it seemed like enough and it was. She also added a little extra turkey because we had plenty. The soup is wonderful and gets even better with reheating. We froze a bunch of it to enjoy later.
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Tweaks
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Good soup on a cool day. I made a couple of changes based on what I had handy. Used Rescued Turkey stock and doubled the barley but used ground turkey and left out celery and mushrooms. Added fresh green beans, which overpowered the flavor, so I doubled the tomato paste and vinegar and it balanced it well. Will probably do peas instead of green beans next time and can't wait to try it with mushrooms! Thanks for a keeper. -
This is a wonderful, old fashioned soup with lots of flavour. We really liked it. I didn't have any thyme when I went to make this so I substituted summer savory, which worked really well. I was a little nervous about the tomato paste, but I didn't need to be, it just enhanced the flavour of the broth instead of turning it into a tomato soup. Thanks for sharing this Lennie, I'll probably be making this whenevr I have turkey leftovers.
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
