Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.

Ingredients Nutrition


  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.


Most Helpful

I used your Rescued Turkey Stock # 24576 and this was the best soup ever. The next day when the soup was a little thicker we had it over rice. Wonderful recipe

Chippy October 04, 2002

Excellent turkey soup. I cut back on the mushrooms a bit and added equivalent amounts of onions, carrot and celery - my kids aren't big mushroom fans. The barley gives it a wonderful wholesomeness. Thanks again Lennie for another great recipe.

Kate in Ontario November 09, 2002

Made this last weekend with using your stock. The only mistake I made was I had 4 cups of turkey left over and I used it all and it made to much meat. Loved the broth I did sub Balsamic vinegar as I didn't have red wine vingar. DH loved the soup too but said it needed a little more barley.

cheryl1 pedersen December 07, 2003

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