- 6 c turkey stock
- 1 bay leaf
- 1 T Worcestershire sauce
- 1 T oil
- 2/3 c diced onion
- 2 sliced carrots
- 2 sliced celery ribs
- 1/2 c sliced mushrooms (optional)
- 1/2 t dried thyme
- 1 t dried sage
- 1/4 t ground rosemary
- 1/6 t ground nutmeg
- 1 T tomato paste
- 1/4 c barley
- 1/4 t salt (to taste)
- 1/2 t freshly ground black pepper
- 1/4 c pasta (uncooked, a small, shaped pasta that will fit in a spoon)
- 1.5 c chopped turkey (cooked)
1. Pour turkey stock, bay leaf, and Worcestershire sauce into a large pot. Turn heat to high and let it come up to temperature while you carry on with step 2.
2. In a large skillet, heat oil and saute onion, carrot, celery, and mushrooms; sprinkle thyme and sage on the vegetables and continue to saute until nearly softened, about 5-7 minutes. Stir in rosemary and nutmeg; cook til fragrant, about a minute. Place the contents of this skillet into the stock and stir in.
3. Add tomato paste, barley, salt, and pepper to the stock; stir in. Taste; adjust seasonings if needed.
4. When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 40 minutes.
5. Add pasta and cook another 20 minutes, until barley and pasta are tender.
6. Stir in turkey meat and continue to simmer just until meat is heated through.
SJ Note 29 Nov 2012: This was too salty and bland, so I added a bunch of stuff, including water. I wrote it all down, thankfully. I also thought some pasta instead of some of the barley would be good, and definitely less mushrooms. I didn't have carrots when I made this, so they didn't make it in, but it definitely would've been better with them. All of this is incorporated into the copy above.
SJ Note 26 Nov 2017: This was good!