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Turkey Barley Soup Recipe

I originally created this recipe as a way to use leftover Thanksgiving turkey. I think you'll agree it's too good to serve only once a year! It makes a hearty meal with homemade bread.

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Turkey Barley Soup Recipe

Prep: 15 min. Cook: 70 min.

Yield: 8 Servings

15 70 85

Ingredients

1-1/2 cups sliced carrots
1-1/2 cups sliced fresh mushrooms
1 cup thinly sliced celery
1 cup chopped onion
2 tablespoons vegetable oil
9 cups turkey broth
2 cups cubed cooked turkey
1/2 cup medium pearl barley
2 bay leaves
1/4 teaspoon pepper

Directions

In a 3-qt. saucepan, saute carrots, mushrooms, celery and onion in oil for 20 minutes or until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Discard bay leaves before serving. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 174 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 1,094 mg sodium, 16 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Turkey Barley Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p21