Turkey-Barley Soup

Turkey-Barley Soup created by _Pixie_

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

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • Stir in barley, vinegar, salt and pepper.
  • When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
  • Stir in turkey meat and continue to simmer just until soup is heated through.
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RECIPE MADE WITH LOVE BY

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

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  1. Lori M.
    I have been making this soup for years using the rescued turkey stock recipe mentioned in the ingredients. It has such a depth of flavor and is so simple to make.
  2. Anonymous
    It has been 12 years since I first reviewed this recipe WOW! It is a favorite still. I roast a turkey about every three months as it is my husbands favorite. This recipe, as written, has become a signature food for me as I have people request I make it for them. As long as they provide the carcass I'm happy to. I especially like Portabella mushrooms in it but they make the broth very dark, not pretty as with button mushrooms. try this recipe, you will not be disappointed. It freezes well too.
  3. Linky
    Although I normally go very easy on salt, I did need to add about another teaspoon of seasoned salt. I used Rescued Turkey Stock as suggested and added absolutely zero salt to that, so that's probably why I needed extra. I had already ladled it out before deciding it needed more, so do taste before adding extra salt and preferably before you serve it!! I might add a bit more barley next time. It freezes well, btw!
  4. Denise in Anguilla
    What an easy, well-written recipe. Loved the helpful hints. Like the others, made the Rescued Turkey Stock, which was beautifully colored and flavored. Together, a winning combination. Thanks for the inspiration - especially using the red wine vinegar!
  5. cuppycakes
    only reason why it is not 5 stars is because I'd prefer chicken to turkey.
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