Turkey Barley Soup Recipe
Ingredients
| 1 pound cubed, cooked turkey breast | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Parsnips | 3/4 Cup (16 tbs), diced | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Barley | 1/2 Cup (16 tbs), uncooked | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Water | 1 1/2 Quart | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| 1/2 cup frozen English peas | ||
Directions
Combine all ingredients except peas in a large Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Add peas, and simmer an additional 5 minutes.
Cover, reduce heat, and simmer 30 minutes.
Add peas, and simmer an additional 5 minutes.
Chef
