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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.

Patsy Jamieson

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Recipe Summary

total:
4 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Nutrition Facts

150 calories; protein 14.5g; carbohydrates 17.1g; dietary fiber 3.6g; sugars 2.9g; fat 2.8g; saturated fat 0.6g; cholesterol 35.3mg; vitamin a iu 2584.9IU; vitamin c 7mg; folate 29.9mcg; calcium 26.8mg; iron 1.1mg; magnesium 31mg; potassium 419.7mg; sodium 611mg; thiamin 0.1mg.
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