Turkey barley soup

Step 1

Place turkey leg on parchment paper-lined rimmed baking sheet. Roast in 375°F (190°C) oven for 25 minutes.

Step 2

Meanwhile, in medium pot, cook barley in 3 cups (750 mL) water until tender, about 25 to 30 minutes or according to package instructions. Drain and set aside. Remove turkey from oven, set aside.

Step 3

In large pot, combine, carrots, onion, fennel, celery and oil. Cook over medium heat until vegetables start to soften, about 5 minutes. Add peppercorns, bay leaf, salt and turkey leg. Add broth and 1 cup (250 mL) water; cover and bring to boil. Reduce to simmer, cook for 1 hour. Remove turkey leg from pot, dice meat discarding skin and bones. Add barley and turkey to pot. (If using cooked diced turkey add it here.) Add parsley and thyme; simmer for 5 to 10 minutes, or until heated through. Ladle into soup bowls and garnish with thyme sprigs.

Turkey barley soup

Summary

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