Turkey Barley Soup
No one wants to toil over turkey stock on the day after Thanksgiving. But what if you had a recipe that practically made itself?
Gather Your Ingredients
Key Equipment
Before You Begin
This recipe was developed using our Simple Turkey Stock. You can substitute another turkey stock, but we recommend using a homemade stock for the best flavor. If you don’t have turkey fat, you can substitute unsalted butter.
Instructions
1.
Heat fat in Dutch oven over medium heat until shimmering. Add onion, thyme, and pepper flakes and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add stock, barley, and bay leaf; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer, partially covered, for 15 minutes.
2.
Add celery and carrots and simmer, partially covered, until vegetables start to soften, about 15 minutes.
3.
Add turkey and cook until barley and vegetables are tender, about 10 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Serve.
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