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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well. Ingredients:
1 tablespoon canola oil |
1 onion, peeled and diced |
2 carrots, scraped and sliced |
2 celery ribs, sliced |
4 cups sliced button mushrooms |
1 teaspoon dried thyme |
6 -8 cups turkey broth (preferably rescued turkey stock #24576) |
2 tablespoons tomato paste |
1/4 cup barley |
2 teaspoons red wine vinegar |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 cups chopped cooked turkey meat (make sure all bones are removed) |
Directions:
1. 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.
2. 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.
3. Stir in barley, vinegar, salt and pepper.
4. When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
5. Stir in turkey meat and continue to simmer just until soup is heated through.
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