Turkey Barley Soup

Now, what do you do with that super simple turkey stock? Make a super simple soup! If you love chicken noodle soup, then you are going to enjoy this. The turkey replaces the chicken and the barley stands in for the noodles. A simple mireprox of onions, celery and carrots boost the flavor of the soup base. To add a bit of body and brightness to the soup, I make a slurry of lemon juice and cornstarch.  It is comforting and delicious!

Turkey Barley Soup
serves 6

2 Tablespoons turkey fat or unsalted butter
I medium yellow onion, chopped fine
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
2 medium garlic cloves, minced
2 celery stalks, cut into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/4-inch pieces
1 recipe (about 8 cups) Simple Turkey Stock
1 bay leaf
3/4 cup pearl barley
2 cups shredded turkey
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon cornstarch
2 Tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper to taste

Heat fat or butter in a large stock pot over medium heat until shimmering. Add onion, thyme, and pepper flakes (if using) and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic, celery and carrots and cook until fragrant, about 1 minute. Add stock, barley, and bay leaf; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer, partially covered, for 15 minutes. Add turkey and cook until barley and vegetables are tender, about 10 minutes more. 

Meanwhile, in a small bowl, whisk together lemon juice and cornstarch. 

Bring the soup to a boil and add the cornstarch slurry and cook until slightly thickened. Remove from the heat, add the parsley and season with salt and pepper.  Enjoy!

Source: Adapted from cooksillustrated.com

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