Turkey-Barley Soup

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

• Ready In: 1 hr 40 mins
• Serves: 6

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.