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Nutrition Facts
Serving Size 1 (115g) Recipe makes 6 servings The following items or measurements are not included below: turkey broth red wine vinegar 2 cups turkey meat
Calories 81
Calories from Fat 25		(30%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 458mg		19%
Potassium 369mg		10%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 3.3g	13%
	Sugars 3.4g
Protein 3.1g		6%
detailed view... how is this calculated?

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Turkey-Barley Soup

Recipe #24638 | 1¾ hours | 20 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Lennie
Apr 8, 2002

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

SERVES 6 (change servings and units)

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.

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Featured Reviews for This Recipe

From: svv17

On Oct 17, 2009

This was my first time making homemade turkey soup. I did use the Rescued Turkey Stock recipe (#24576). It was just perfect, not overstated. I ended up with closer to 12-14 cups of soup. Must of been just right cause the flavor is there. Froze some for school lunches. I'll be making this again. Thank you

0 people found this review helpful

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From: NavyWife'nMom

On Jun 20, 2009

Good soup on a cool day. I made a couple of changes based on what I had handy. Used Rescued Turkey stock and doubled the barley but used ground turkey and left out celery and mushrooms. Added fresh green beans, which overpowered the flavor, so I doubled the tomato paste and vinegar and it balanced it well. Will probably do peas instead of green beans next time and can't wait to try it with mushrooms! Thanks for a keeper.

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From: Chippy

On Oct 4, 2002

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

9 people found this review helpful

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From: *Pixie*

On May 22, 2005

This is a wonderful, old fashioned soup with lots of flavour. We really liked it. I didn't have any thyme when I went to make this so I substituted summer savory, which worked really well. I was a little nervous about the tomato paste, but I didn't need to be, it just enhanced the flavour of the broth instead of turning it into a tomato soup. Thanks for sharing this Lennie, I'll probably be making this whenevr I have turkey leftovers.

8 people found this review helpful

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Read all 23 reviews