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Recipes Soups Poultry
Recipes Soups Poultry
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| Servings: | 12 |
| Author Notes: |
This hearty soup is a great way to use up leftover holiday turkey. At other times of year, you can substitute cooked chicken instead. Instead of the peas and corn, you can also use any mixed leftover veggies you may have on hand (the soup in the photo has zucchini and carrots in addition to the peas and corn). While this recipe makes quite a lot of soup, it does freeze well. |
| Ingredients: |
1 tablespoon olive oil 1 onion, diced 3 garlic cloves, minced 1 large celery rib, minced 8 cups chicken or turkey stock 3/4 cup barley 2-3 carrots, cut into small pieces 1 cup peas 1 cup corn 1 cup other mixed veggies (see note above) 1 cup chopped cooked turkey or chicken |
| Instructions: |
In a large stockpot heat olive oil over medium heat. Add onion, garlic and celery and saute until softened, about 5 minutes. Add the stock and barley and simmer for about 20 minutes. Add remaining ingredients and simmer for about 20 minutes more or until veggies and barley are soft. Serve. Dishes used in photo above -- VIntage Vernon Kilns Organdy saucer and vintage McCoy soup bowls. Look for them at Amazon.com. |
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