Used Up All the Turkey Yet?

Turkey Barley Soup Recipe

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.

Source: NYTimes

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