Make this soup with leftover turkey bones to make the stock, and this dish will be killer... This is a quick dish to make, it's the stock that takes the time, but is well worth it, both in flavor and your house will smell wonderful. If you want to make stock from scratch, see my basic chicken stock recipe in an older post. It's the same recipe to make turkey stock!
Recipe:
4 cups turkey shredded
6 cups stock
4 carrots chopped
1 large onion chopped
4 stalks celery chopped
1 leek chopped
3 cloves garlic finely chopped
1 Tbsp tomato paste
2 three-finger pinches sea salt
1 three-finger pinch pepper
1 tsp paprika
1/2 cup pearl barley
1/2 cup +/- olive oil (not extra virgin)
Place the onion, celery, leek and carrot on a cutting board and roughly chop it together to infuse flavors. This is now called Mirepoix. Put a heavy saucepan on a burner over medium high heat, add olive oil. When oil is hot add the Mirepiox, and cook until soft, but don't brown. Then add the garlic and cook for about 30 seconds. Now add all the other ingredients except the stock, and stir until the mixture is all mixed. Now add the stock and cook. You may need to adjust or add more stock when the barley is cooked. The same goes for salt.
Bon Appetit!
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