Winter’s approach means soup time! Served with warm bread and a crisp salad, I could live on soup all winter.
This soup was tweaked just a tad because it assumed you had leftover turkey from Thanksgiving and since we didn’t have to cook for Thanksgiving we had no leftovers.
If you have leftover turkey, great! Otherwise, I have a workaround for you to try. Oh — I highly recommend getting a meat thermometer so that you know when to take the meat out of the oven without it being overcooked and tough. My sister-in-law gave me one a few years back that has worked great. Click here to see one that’s similar.
Okay then — onward and upward!
First, let’s work on getting some turkey ready for this soup. I bought 2 large turkey thighs and baked them for an hour and a half at 350° Fahrenheit. I used my thermometer and made sure that the inside temperature was no less than 165 before I took it out of the oven.
Here they are all baked and pretty looking …
I let the thighs cool for a bit and literally tore the meat off of it with my hands. How’s that for heading back to caveman, uh, woman, days? The meat pulled off pretty easy and I tore it into small pieces.
Okay then! Now onward to the soup!
- 3 Tbsp olive oil
- 1 large onion, chopped finely
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- Juice of 1/2 a lemon (original recipe calls for a full lemon but that was too much so add a little at a time and taste it as you go along)
- Strips of lemon zest, from one lemon (make them large so you can take them out later)
- 6 cups turkey or chicken stock (I used chicken) plus the drippings from the baked turkey
- 1/2 cup to 1 cup barley (more barley will yield a thicker soup)
- 2 cups chopped turkey
- 1/4 cup chopped parsley or 2 tablespoons dried
- Heat the olive oil over medium-high heat in a heavy pot.
- Add the onion and cook until the onion is translucent, about 3 minutes.
- Stir in the chopped garlic and cook another minute.
- Mix in the turmeric, cumin, ground ginger and salt (to your taste).
- Add the lemon juice, turkey stock and the strips of lemon zest.
- Bring to a simmer then add the barley.
- Simmer gently until the barley is cooked, about 20-30 minutes.
- When the barley is cooked through, add the chopped turkey and the parsley plus the salt and pepper (to your taste).
- Cook gently until the turkey is warmed through, about 5 minutes.
- Remove the lemon zest strips before serving.
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Special thanks to simplyrecipes for this soup.