Ingredients:

  • 2 tbsp Olive Oil or Unsalted Butter
  • 1 large Yellow Onion, chopped
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1 cup Pearl Barley (not quick-cooking), rinsed well
  • 8 cups Chicken or Turkey Stock (low sodium)
  • 2 cups Cooked Turkey Meat, shredded or cubed
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary, crushed
  • 1 Bay Leaf
  • Salt and freshly ground Black Pepper, to taste
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Heat oil or butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté gently for 8–10 minutes until softened.
  2. Add minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  3. Stir in the rinsed pearl barley. Cook, stirring constantly, for 2 minutes to lightly toast the grains.
  4. Pour in the stock and add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for 35–45 minutes until the barley is tender.
  5. Stir in the shredded cooked turkey. Continue to simmer for another 5 minutes to heat the turkey through. Remove and discard the bay leaf.
  6. Taste the soup and season generously with salt and black pepper as needed.
  7. Stir in the fresh parsley just before ladling into bowls.