Turkey-Barley Soup

Turkey-Barley Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 40 mins
  • Servings: 6

    • About This Recipe

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

    Ingredients

  • 1tablespooncanola oil
  • 1onion, peeled and diced
  • 2carrots, scraped and sliced
  • 2celery ribs, sliced
  • 4cupssliced button mushrooms
  • 1teaspoondried thyme
  • 6 -8cupsturkey broth( preferably Rescued Turkey Stock #24576)
  • 2tablespoonstomato paste
  • 1/4 cupbarley
  • 2teaspoonsred wine vinegar
  • 1teaspoonsalt
  • 1teaspoonfreshly ground black pepper
  • 2cupschopped cooked turkey meat( make sure all bones are removed)

    • Directions

  • 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.

    • Reviews

  • “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”

  • “Excellent turkey soup.I cut back on the mushrooms a bit and added equivalent amounts of onions, carrot and celery – my kids aren’t big mushroom fans.The barley gives it a wonderful wholesomeness.Thanks again Lennie for another great recipe. “

  • “This is a great soup. I did all the Thanksgiving cooking this year, so my wife returned the favor by making a double recipe of this soup with some of the left overs.She added an extra rib or two of celery and cut the mushrooms back to 5 cups because it seemed like enough and it was.She also added a little extra turkey because we had plenty.The soup is wonderful and gets even better with reheating.We froze a bunch of it to enjoy later.”

  • ” May a Big pot added seeded hot peppers went over great”

  • “Made this last weekend with using your stock. The only mistake I made was I had 4 cups of turkey left over and I used it all and it made to much meat. Loved the broth I did sub Balsamic vinegar as I didn’t have red wine vingar. DH loved the soup too but said it needed a little more barley.”

  • “Wonderful flavors. Whole family loved it.”

  • “We love this! Seriously, roast that carcass!”

  • “I should have written a reviewingbefore this.Lennie, I have been making this since you posted it in 2002 using your Rescued Turkey Stock and it is simply the best turkey soup ever.Only change in my house in to use 1 cup of barley which I half-cook prior to adding to the soup so it does not absorb all of the stock.Oh, and use Balsamic versus red-wine vinegar.”

  • “Very easy and super soup. Even better the next day. This is a keeper for a quick delicious soup”

  • “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”

  • “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.”

  • “Excellent soup!We’ve made it a few different ways and our favorite is using the Rescued Turkey Stock as the broth coupled with browned ground turkey in canola oil.We definitely love alot of barley so we add 1 cup. Absolutely delicious!Thank you for a real keeper recipe – especially on a cold rainy day like today.”

  • “Excellent soup recipe.It is just how you want your turkey soup to taste.The only thing I changed is that I cook my barley separately so it does not soak up the broth.Then I add it to each individual bowl of soup and you have just the amount of barley you want.”

  • “We were pretty tired of turkey but had to use up the rest of it. This soup was soooo good that we didn’t even mention how tired we were of turkey. I only had 4 cups of turkey stock so I added 4 cups of water. It was a little too salty for my taste so I added another two cups of water. MMMMM. GREAT SOUP. Thanx for posting.”

  • “I thought this was a great recipe.I made half a recipe as I only had 4 c. rescued turkey stock left from Thanksgiving. I made as directed but used the entire barley amount.It was great and only had a little leftover for lunch today. Do try this great recipe!”

  • “10 stars!!Great soup Lennie.I made your turkey stock the night before & made this soup for dinner tonight with the last of the turkey meat & left over peas from Christmas lunch.The family loved it !”

  • “I LOVE this recipe – I made it last year and it was a huge hit with friends and family. They are already asking for it this year. Thanks!”

  • “Thought this was really good but it could use more barley. I like barley!Very tasty.”

  • “Dear Lennie;Made this soup yesterday using the Rescued Turkey Stock.It turned absolutely tasty.I had 12 cups of the stock, so I doubled the recipe.I did add about 6 ounces of Oyster Mushrooms and 6 ounces of button mushrooms and also 2 small potatoes, cubed to 1/4 inch.This is so much better than my soup.Thank you for sharing and this is number one on my list.”Uncle Bill””

    •