Source: Simply in Season
Date tried: December 14, 2012
Yield: 6 servings
Time needed: 10 minutes prep time + 1 hour simmering time
Shows how far behind I am in getting some of these posted. Here I am sweating in July while posting a recipe I tried in Christmas holidays.
In the appropriate season it is a very enjoyable, comforting soup. A perfect winter lunch. And a great way to use scraps of leftover turkey after Christmas. So tuck it away to use then.
Turkey Barley Soup
4 cups/1 L water
4 cups/1 L chicken or turkey broth
1½ cups/375 ml carrots, diced
1 cup/250 ml celery, diced
½ cup/125 ml barley
½ cup/125 ml onion, chopped
1 tsp. salt
½ tsp each poultry seasoning, pepper, ground sage
1 lb./500g ground turkey or cooked chicken or turkey, chopped
2 Tbsp. ketchup
1 Tbsp. soy sauce
1/8 tsp. each ground nutmeg, dried sage, dried thyme
Combine water and broth in a large soup pot.
Add the carrots, celery, barley and onion.
Add the salt, poultry seasoning, pepper and sage.
Bring to a boil.
Reduce heat, cover and simmer 1 hour.
Meanwhile, brown the turkey in a frypan.
Add the ketchup, soy sauce and remaining seasonings as the turkey browns.
Add to the soup pot and serve.
This may be prepared in a slow-cooker. After browning the meat as instructed, place in the cooker along with the other vegetables,barley and seasonings. Heat the water and broth to a boil. Add to the slow cooker and cook for 6-7 hours.