Turkey Barley Soup
Published Nov. 23, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter or extra-virgin olive oil
- 2medium carrots, peeled and sliced into ½-inch coins
- 2celery stalks, thinly sliced
- 1medium yellow onion, finely diced
- 3garlic cloves, minced or finely grated
- 2teaspoons finely chopped fresh sage leaves
- 2teaspoons fine salt, plus more as needed
- ½teaspoon freshly ground black pepper, plus more as needed
- ¼teaspoon freshly grated nutmeg
- Pinch of cayenne
- 4thyme sprigs
- 4parsley sprigs, plus 1 cup coarsely chopped parsley leaves and tender stems, plus more for garnish
- 1bay leaf
- 2quarts turkey or chicken stock, preferably homemade
- ¾cup pearled barley
- 2 to 3cups shredded or chopped leftover turkey
- 1lemon, halved
Nutritional analysis per serving (6 servings)
372 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 24 grams protein; 1144 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large soup pot over medium-high, melt butter, or heat the oil until shimmering. Add carrot, celery and onion, and cook, stirring occasionally, until lightly browned at the edges, 7 to 10 minutes. Stir in garlic and sage, and sauté for a minute, until fragrant. Stir in salt, pepper, nutmeg and cayenne.
- Step 2
Tie the thyme and parsley sprigs and the bay leaf together with a piece of kitchen twine to make a bouquet garni and add to the pot (or just throw the herbs directly into the pot; you’ll just have to fish them out later).
- Step 3
Add stock and barley and bring to a boil. Reduce to a simmer and cook until barley is almost done, about 30 minutes. Add turkey and cook until barley is tender, about 10 to 15 minutes longer.
- Step 4
Remove from heat and remove the bouquet garni or herbs. Squeeze the juice from half a lemon into the soup, and stir in chopped parsley. Taste and add more salt, pepper and lemon juice, if you like. Cut the remaining lemon half into wedges. Garnish soup with more parsley, and serve with lemon wedges.
Private Notes
Comments
I have found it's always better to cook the starch in soup (other than potatoes) on the side in a separate pot and then add to soup when done. Barley is delicious but it's like a sponge with liquids, and you'll find it will absorb all of your broth. It happened to me so many times, I said no more. Rice, barley or any grain, noodles, pasta, all of it, cook on the side and then add in.
I agree with Ellen, cook the barley separately. I suggest however cooking it in bouillon or stock, not water, so the barley has the flavour of the soup.
Wow, what a delicious way to use my leftover turkey stock and turkey! Thank you! I made one addition, which I do with many soups. When you start cooking the broth, toss in a parmigiano reggiano rind for even more flavor.
I have only been able to find turkey barley soup at Zabars and it is good, no doubt about it, but in these inflationary times, cooking at home has become de rigueur. I have searched high and low for a recipe for turkey barley, so glad I found this. My word, it came out delicious. I added mushrooms that were on their stem, so to speak, and just a glorious end result. This will be in rotation during my soup season!
It’s a couple months since Thanksgiving, so I made this with white chicken meat left over from making soup (was a large chicken) and a combo of veggie and chicken broth. I also added diced turnip.
There is something truly magical about barley and turkey soup. Haven't tried farro, but I love it (chewy, too!), and think it would be close second. Love the suggestion of mushrooms, which I will try next time, too. Thanks, guys!