 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
I originally created this recipe as a way to use leftover Thanksgiving turkey. I think you'll agree it's too good to serve only once a year! It makes a hearty meal with homemade bread. Ingredients:
1-1/2 cups sliced carrots |
1-1/2 cups sliced fresh mushrooms |
1 cup thinly sliced celery |
1 cup chopped onion |
2 tablespoons vegetable oil |
9 cups turkey broth |
2 cups cubed cooked turkey |
1/2 cup medium pearl barley |
2 bay leaves |
1/4 teaspoon pepper |
Directions:
1. In a 3-qt. saucepan, saute carrots, mushrooms, celery and onion in oil for 20 minutes or until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Discard bay leaves before serving. Yield: 8 servings (2 quarts).
|
|