Soups & StewsThe Galley

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!

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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!

  • Author: Crystal Plant
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Ingredients

  • 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

  1. 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.
  2. Strain the broth and reserve for later. Discard the bones.
  3. Chop onions, carrots and celery and sweat in a soup pot until translucent. Add the chopped garlic and cook for another 2 min.
  4. Add the broth, pulled turkey and potatoes, simmer for 20 min or until potatoes are cooked.
  5. Add cooked barley and chopped rosemary, season to taste and serve hot.

 

 

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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