With a bit of broth, a few classic seasonings and a handful of barley, leftover turkey becomes a supremely satisfying soup.
| 6 | cups | turkey broth |
| 1 | tablespoon | butter |
| 1 | tablespoon | olive oil |
| 1 | medium | onion, minced |
| 2 | carrots, chopped | |
| 2 | stalks | celery, chopped |
| 1 | whole bay leaf | |
| 3 | cloves | garlic, crushed |
| 1/2 | teaspoon | dried thyme |
| 1/2 | teaspoon | freshly ground black pepper |
| 1 | teaspoon | salt |
| 3 | cups | cooked turkey, cubed in 1/2″ pieces |
| 1/2 | cup | pearl barley |
| 1 | tablespoon | chopped Italian flat-leaf parsley |
| *Substitute canned or homemade chicken broth if turkey broth is unavailable. |
1. Pour the turkey broth into a large stockpot and bring to a simmer.
2.Place the butter and olive oil in a separate pan set over medium-high heat and bring to a sizzle.
3. Add the onions, carrots and celery and cook until soft. Adjust the heat as needed to prevent burning.
4. Add the bay leaf and garlic and cook for one minute. Be careful not to burn the garlic.
5. Sprinkle the thyme, salt and pepper over the vegetables and mix well.
6. Add the turkey to the vegetable mixture and mix well. Transfer the turkey and vegetables to the stockpot.
7. Add the barley and bring to a lively simmer.
8. Cover the soup with a lid and lower the heat to maintain a gentle simmer. Cook the soup for 30 minutes, until the barley is tender and the flavors have blended.
9. Add parsley and adjust salt and pepper as needed before serving.
