Crystal Plant
If turkey was on your menu this weekend, and you have a surplus, this hearty Turkey Barley Soup will hit the spot.
A great solution to use up leftover turkey, serve with salad and buns – Presto – dinner!
Turkey Barley Soup
If turkey was on your menu this weekend, and you have a surplus, this hearty Turkey Barley Soup will hit the spot. A great solution to use up leftover turkey, serve with salad and buns – Presto – dinner!
Ingredients
Scale
- 1 onion
- 2 carrots
- 2 celery stalks
- 2 potatoes, washed, peeled, and chopped
- 1 clove of garlic, chopped or minced
- 1 cup of left over pulled turkey
- 1 sprig rosemary, chopped
- ½ cup of barley, cooked
- Leftover turkey bones for stock
Instructions
- Take your leftover turkey bones and place them in a pot, cover with cold water. Simmer until the broth is lightly flavoured by the bones, approx. 1 ½ hours.
- Strain the broth and reserve for later. Discard the bones.
- Chop onions, carrots and celery and sweat in a soup pot until translucent. Add the chopped garlic and cook for another 2 min.
- Add the broth, pulled turkey and potatoes, simmer for 20 min or until potatoes are cooked.
- Add cooked barley and chopped rosemary, season to taste and serve hot.
