LemonBarleyTurkey Soup
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 44.37 ml olive oil
- 1 large onion, minced
- 3 garlic cloves, chopped
- 4.92 ml ground turmeric
- 2.46 ml ground cumin
- 2.46 ml ground ginger
- 1 preserved lemon, minced
- 1419.54 ml homemade turkey stock
- 236.59 ml barley
- 473.18 ml chopped leftover cooked turkey
- 118.29 ml chopped fresh parsley
- salt and black pepper, to taste
directions
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York