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Leigh Fowler

Turkey Barley Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 12 oz cremini mushrooms quartered
  • 1 small yellow onion diced
  • 1 carrot finely diced
  • 3/4 cup pearl barley rinsed
  • 7 cups low-sodium turkey broth
  • 1/4 tsp dried thyme
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3 cups cooked roast turkey skin removed and diced
  • 1 tbsp white miso

Method
 

  1. Melt butter in 6-quart pot over medium-high. Cook mushrooms 8 to 10 minutes until loose water evaporates and edges brown.
  2. Cook onion and carrot 4 minutes. Add barley, broth, thyme, salt, and pepper; simmer.
  3. Loosely cover; simmer over medium-low 30 to 40 minutes, stirring occasionally, until barley chewy-tender. Follow longer package time if needed.
  4. Add turkey; gently simmer 5 to 8 minutes to 165°F. Whisk miso smooth with 1/2 cup hot broth in bowl.
  5. Remove from heat; add miso mixture. Serve while broth stays loose around barley.