I hope you all had a joyous and delicious Thanksgiving meal! Here’s a wonderful hearty and velvety soup recipe by Mellisa Clark for that left over turkey. The barley is a nice change from noodles, and the lemon at the end gives some brightness and class. If you haven’t cooked a broth from your turkey bones, just regular chicken stock works fine. Brown rice could also be substituted for the barley.
Ingredients:
3 tablespoons unsalted butter or extra-virgin olive oil
2 medium carrots, peeled and sliced into ½-inch coins
2 celery stalks, thinly sliced
1 medium yellow onion, finely diced
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