Turkey Barley Soup

Ingredients

• 8 cups turkey stock made from leftover turkey carcass
• 1 T olive oil
• 1 onion, diced in 3/8 inch pieces
• 1 cup celery, diced in 3/8 inch pieces
• 2 cups carrots, diced in 3/8 inch pieces
• 2 tsp. poultry seasoning, or more, to taste
• black pepper to taste
• 4 cups diced leftover turkey
• 4 cups water
• 3/4 cup pearl barley
• turkey soup base as needed

Directions

1. Warm the olive oil in a very large skillet, then add the onion and sauté for 2 minutes. Stir in the carrots, celery, poultry seasoning, and pepper, and keep cooking for about 5 minutes more.
2. As the vegetables cook, heat the turkey stock in a large soup pot until it boils. Add the cooked vegetables and turkey, reduce the heat, and simmer for 20 minutes.
3. Pour in the water and bring the soup back to a simmer. Add the barley and cook until it is soft, at least 30 minutes, and possibly longer if the barley has been around awhile. Older barley may need 45 minutes, while fresh barley can soften much faster.
4. Once the barley is tender, taste the soup and season it with additional turkey soup base as needed. About 1 T turkey soup base is a good starting point, and you can add salt or pepper if the soup needs it. If you add more soup base, simmer the soup for 10 minutes more. Serve hot. This soup freezes very well.