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Turkey-Barley Soup

  • 20 m
  • 4 h 30 m
Patsy Jamieson
“Nutty barley and earthy, sweet root vegetables supplement leftover turkey to create a homey soup with an old-fashioned flavor. To shorten cooking time, substitute quick-cooking barley for pearl barley; add carrots and parsnips with the barley and simmer the soup for about 20 minutes total.”

Ingredients

    • 2 teaspoons extra-virgin olive oil
    • 1 large onion, chopped (2 cups)
    • 3 cloves garlic, minced
    • ½ cup pearl barley
    • 6 cups Essential Turkey Broth, (recipe follows) or reduced-sodium chicken broth
    • 2 carrots, peeled and diced (1 cup)
    • 2 medium parsnips, peeled and diced (1 cup)
    • 2 cups diced skinless cooked turkey, (8 ounces)
    • ⅓ cup chopped fresh dill
    • 2 teaspoons lemon juice
    • ¼ teaspoon freshly ground pepper
    • ½ teaspoon salt, (optional)

Directions

  • 1 Heat oil in heavy soup pot (4- to 6-quart capacity) over medium heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth and bring to a simmer. Reduce heat to low. Skim off any froth. Cover and simmer for 20 minutes.
  • 2 Add carrots and parsnips. Cover and simmer until the barley and vegetables are just tender, 15 to 20 minutes. Add turkey and simmer until heated through, 3 to 4 minutes more. Add dill, lemon juice and pepper. Taste and add salt, if needed. Serve hot.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
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