Last Night’s Dinner

We roasted a turkey on Sunday, so I made this using fresh turkey stock.  A great soup!

Barley Turkey Soup

  • 2 quarts chicken broth
  • 1 ½ cups diced celery
  • 1 cup medium pearl barley
  • 1 medium onion, diced
  • ¾ cup diced carrots
  • ¼ teaspoon salt
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon pepper
  • dash cayenne pepper
  • 2 cups cubed cooked turkey
  • ¼ cup minced fresh parsley

1. In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.

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