Dinner Recipe Turkey-Barley Soup

Dinner Recipe Turkey-Barley Soup

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)

Instructions:

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.