Turkey Mushroom Barley Soup

  • Turkey soup can be a meal in itself. 
  • Start with the Turkey Broth recipe. That includes the carrots, turkey meat, and bay leaves reserved from that recipe.
  • Adjust the amount of potatoes depending on how much stock you have, and how much barley you use.
  • Barley has gluten in it. To make this recipe gluten free, leave out the barley and use rice, wild rice, millet, or quinoa instead.

Turkey broth -- recipe here
Turkey meat -- recipe here
2 bay leaves reserved from the turkey broth recipe
½ to 1 cup barley
4 to 6 potatoes, peeled and cut into large chunks
½ ounce dried mushrooms -- I used Mycological organic maitake mushrooms
½ teaspoon thyme or winter savory
Carrots reserved from the turkey broth recipe, sliced
  • In a soup pot, heat up the turkey broth, turkey meat, and bay leaves.
  • Add the barley, potatoes, and thyme or winter savory.
  • Cook until the barley and potatoes are done.
  • Meanwhile, simmer mushrooms in 1 cup water for 20 minutes. Strain mushroom broth into the soup. Dice the mushrooms and add to the soup.
  • Check the seasoning. Add salt if needed.
  • Two minutes before serving, add the carrots.

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