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Turkey Barley Soup

Servings 8 as a main

Ingredients
  

  • 2 tbsp olive oil
  • 3 leeks white and light green parts, coarsely chopped
  • ½ pound button mushrooms sliced
  • 2 medium carrots peeled and coarsely chopped
  • ½ cup pearl barley
  • 3 large garlic cloves minced
  • 2 skinless turkey drumsticks or 1 turkey leg (thigh and drumstick intact) sea headnote
  • 2 tsp salt
  • 8 cups no-sodium chicken broth
  • 2 tbsp chopped Italian parsley
  • ¼-½ tsp pepper or to taste

Instructions
 

  • Heat the olive oil in a large soup pot over med heat. 
  • Add the leeks and sauté until they have softened, 5-7 minutes. 
  • Stir in the mushrooms, carrots, barley, garlic and salt and sauté 1 minute longer.
  • Add the turkey legs, sauté for a minute or two, add the broth, bring to a boil and reduce the heat to low.
  • Cover and simmer for about 1½ hours until the barley is tender but not mushy.
  • Remove the turkey legs.  When cool enough to handle, remove the meat from the bones.  Shred the meat into bite size pieces and return to the pot.  Turn the heat off.
  • Stir in the parsley , add the pepper to taste and enjoy!
  • Freezes well.