TURKEY AND BARLEY SOUP

Turkey and Barley Soup image

Provided by Michelle Antonacci

Number Of Ingredients 9

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5 large carrots, sliced into chunky
5 medium red potatos , quartered and sliced into chunks
1 onion roughly chopped
5 celery stalks, sliced chunky
1 c pearl barley, uncooked
2 Tbsp herbes de provence
salt and pepper to taste
10 c turkey broth/stock
3 c cooked turkey, pulled into chunks

Steps:

1. I made my turkey stock from scratch but you can use store bought if you want. Put your broth in a pot and turn on medium to warm it.
2. Chop all of your veggies, I always chop mine in medium sized chunks. Add your veggies carefully to the warm broth, add your herbes de provence and salt and pepper to taste, bring this to a simmer, for about 5 minutes, then add the pearl barley and simmer on low for about an hour, stirring occasionally, or until the barley is tender and soup thickens up a bit. I add the turkey the last 5 minutes so it doesnt break up. If the broth gets too thick, especially if you have leftovers the next day, you can add a little more broth or some water. I actually like this soup better the next day.