I normally like soup where the ingredients are all cut the same size, but for this soup I cut the onions, celery, and carrots rather small, and cut the leftover turkey a bit bigger. (Onions were already cooking in the pan when I decided to take a photo!)
Saute the onions a few minutes, then add carrots, celery, and poultry seasoning and saute about 5 minutes more.
Put cooked vegetables in soup pan, then add turkey stock and diced turkey and simmer about 20 minutes.
Then add water and 3/4 cup pearl barley and simmer 30-45 minutes until barley is tender. I taste the soup when the barley is done and sometimes add a bit of Penzey's Turkey Soup Base, but if you don't have it you could use another brand of turkey base, a chicken buillon cube, a tiny dash of soy sauce, or even some Kitchen Bouquet.
Turkey Barley Soup
(Makes about 10 servings, but this freezes very well. Recipe created by Kalyn.)
In very large frying pan, heat olive oil, add onion and saute 2 minutes. Add carrots, celery, poultry seasoning, and pepper and saute about 5 minutes more.
While vegetables are cooking, bring turkey stock to a boil in large soup pot. Add vegetables and turkey, lower heat, and simmer 20 minutes.
Add water, bring soup back to simmer, then add barley and simmer until barley is soft, at least 30 minutes, and maybe longer, depending on how old the barley is. (When I made this recently I cooked the barley 45 minutes, but fresh barley will cook much more quickly.)
When barley is cooked, taste soup for seasoning, add additional turkey soup base and salt or
pepper if needed. Simmer 10 minutes more if soup base is added. Serve hot.
To view this recipe on Kalyn's Kitchen website, click here