8 c Turkey or chicken broth
2 c Turkey breast meat;
- cooked & cubed
1 tb Olive oil
3 Leeks; sliced thin
3 Celery ribs; sliced
3 Carrots; sliced
3 cl Garlic; minced
2 md Potatoes; diced
1 ts Thyme
2 Bay leaves
Salt and pepper; to taste
1 c Barley
1/4 c Fresh parsley; snipped
You can used canned broth or prepare your own broth using a turkey
carcass and scraps. Cover the carcass with water, add some sliced
green onions, celery, carrots, parsley, or whatever else you have
around. Bring to a boil, reduce heat, simmer for several hours. Chill
broth and skim off fat when it comes to the surface.
In a nonstick skillet, saute the leeks, celery, and carrots in olive
oil until almost tender, add garlic and saute an additional minute.
Transfer to large pot or crock pot. Add broth, turkey, potatoes, and
seasonings. Bring to a boil, cover, reduce heat and allow to simmer
until vegetables are nearly tender. Add the barley and cook for an
additional hour or until barley is tender. Add fresh parsley just
before serving.
Recipe by Gina Rolls
The barley needs an hour but the sauteed vegetables, potatoes and
herbs need only 10-15 minutes cooking and should go in the pot
towards the end. - JW
