This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.
- Ready In:
- 1hr 40mins
- 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)
- 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.
MY PRIVATE NOTES
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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.
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!