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    You are in: Home / Recipes / LemonBarleyTurkey Soup Recipe
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    LemonBarleyTurkey Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Elmotoo's Note:

    A variation of this recipe arrived in my inbox & was a perfect post-Thanksgiving meal. I successfully subbed preserved lemon since I had no fresh lemons. ;) I would bet that this recipe originally called for preserved lemons. As you go along, DO check for salt as you add preserved lemon. *I* rinsed my lemons. Rumor has it you don't NEED to.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger.
    2. 2
      Pour turkey stock and add the minced preserved lemon. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.
    3. 3
      When the barley is cooked through, add the chopped turkey, the parsley, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for LemonBarleyTurkey Soup

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 264.0
     
    Calories from Fat 89
    33%
    Total Fat 9.9 g
    15%
    Saturated Fat 1.8 g
    9%
    Cholesterol 35.4 mg
    11%
    Sodium 41.0 mg
    1%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 6.0 g
    24%
    Sugars 1.3 g
    5%
    Protein 18.1 g
    36%

    The following items or measurements are not included:

    preserved lemons

    turkey stock

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