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one ordinary bowl of brown turkey broth with chewy pale pearl-barley grains, quartered browned mushrooms, diced roast turkey and tiny carrot pieces, with no cream, noodles or garnish
Andre Lewis

Turkey Barley Soup

Mushrooms and barley give roast turkey a savory broth with more chew than noodles, and a little white miso adds depth without turning the soup into a cream-based mushroom bowl. Brown the mushrooms before the broth arrives so their loose water doesn't dilute the pot. Pearl barley needs time to soften, while the turkey does not, so let the grain finish most of its cook first. Stir miso smooth with a small amount of hot broth before adding it back rather than dropping a cold lump between the barley grains. Taste only after that addition, because the broth and miso both bring salt and the soup may need less adjustment than you expect.
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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 a 6-quart pot over medium-high heat. Cook mushrooms for 8 to 10 minutes until their loose water evaporates and edges brown.
  2. Add onion and carrot and cook for 4 minutes. Stir in barley, broth, thyme, salt and pepper and bring to a simmer.
  3. Cover loosely and simmer over medium-low heat for 30 to 40 minutes until barley is chewy-tender, stirring occasionally; follow a longer package time if needed.
  4. Add roast turkey and simmer gently for 5 to 8 minutes until it reaches 165°F. Spoon 1/2 cup hot broth into a bowl and whisk miso into it until smooth.
  5. Remove soup from heat, stir in the miso mixture and serve while the broth remains loose around the barley.