Turkey-barley Soup

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.