Updates
Cape Cod Soups® offers its favorite recipes for soups and chowders online for free!! Take advantage and print out our recipes to try at home.
Turkey Soup with Mushrooms and Barley
A perfect way to use leftover turkey...the barley in this soup makes it hearty and filling...
Ingredients
- 2 lbs white button mushrooms
- 2 tablespoons butter
- 3 leeks
- 2 carrots
- 1/2 cup pearl barley
- 3 large cloves garlic
- 2 lbs cooked turkey
- 8 cups chicken or beef broth
- 2 teaspoons soy sauce
- 3 tablespoons fresh parsley
- Sea salt and fresh ground pepper to taste
Prep
- Clean and slice the mushrooms
- Dice the trukey into bite sized pieces
- Coarsely chop the carrots
- Mince or press the garlic
- Chop the parsley
- Coarsely chop the leeks including the green parts
Directions
In a large pot, melt the butter over medium heat. Add the leeks and sauté for 5 minutes or so until soft. Add the mushrooms, carrots, barley, and garlic. Season with sea salt and pepper. Sauté for another 5 minutes.
Add the broth. Reduce the heat to low and cover. Simmer until the barley is tender about 1 hour.
Add the turkey. Stir in the soy sauce and parsley. Taste the seasoning and add more salt and pepper if you think it needs it. Simmer for 15 minutes or until the turkey is heated through.
- Try using cooked chicken instead of the turkey
Enjoy from Cape Cod Soups!
