Ingredients
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1 tablespoon canola oil
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1 onion, peeled and diced
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2 carrots, scraped and sliced
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2 celery ribs, sliced
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4 cups sliced button mushrooms
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1 teaspoon dried thyme
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6 -8 cups turkey broth (preferably Rescued Turkey Stock #24576)
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2 tablespoons tomato paste
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1/4 cup barley
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2 teaspoons red wine vinegar
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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2 cups chopped cooked turkey meat (make sure all bones are removed)
Instructions
- In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
- Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
- Stir in barley, vinegar, salt and pepper.
- When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
- Stir in turkey meat and continue to simmer just until soup is heated through.