Turkey Mushroom Barley Soup

[ludja]

Turkey Mushroom Barley Soup

Serves 6 as Main Dish.

This recipe puts turkey meat and turkey stock made after roasting a turkey to good use. The soup can be made as a creamless or light cream soup. I really like the version with milk.

• 5 T butter, divided
  
• 1/2 c chopped onion
  
• 1/2 c chopped celery
  
• 1/2 c sliced carrots
  
• 1/2 lb sliced fresh mushrooms
  
• 2 serrano or thai chilis, split lengthwise
  
• 2 qt turkey broth
  
• 1-1/2 c chunked cooked turkey
  
• 1/2 c pearled barley
  
• leaves from 1 medium sprig of thyme
  
• 3 T chopped fresh parsley
  
• Salt and pepper to taste
  
• 3 T flour
  
• 1 c whole milk or blend of whole milk and light cream (optional)
  

In a large pan, melt 2 tablespoons butter. Saute onion, celery, carrots, and mushrooms until tender. Add in split chiles, thyme and parsley and cook for a few more minutes. Pour in broth and add barley. Season with salt and pepper. Simmer, uncovered, 45 minutes; then add in cooked turkey. In a small saucepan, melt remaining butter (3 tablespoons). Add flour and cook 3 minutes, stirring constantly to make a roux.. Whisk roux into soup if making a creamless version. Bring soup to a boil. Reduce heat to simmer 10 minutes.

To make a light cream version, slowly whisk milk into roux to blend; then add this to soup. Heat for 10 min but do not boil.

Keywords: Soup, Easy, Turkey, Lunch, Dinner, American

( RG1522 )