Ingredients
- 1–2 tablespoons extra virgin olive oil or avocado oil
- 1 onion (diced (about 1 cup))
- 2–3 carrots (sliced (about 2 cups))
- 4 celery stalks (sliced (about 1 1/2 cups))
- 8 ounces mushrooms (sliced (3+ cups))
- 2–3 tablespoons tomato paste
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 8 cups turkey or chicken broth
- 3/4 cups whole grain barley or brown rice (rinsed (see notes))
- 2–3 teaspoons lemon juice or red wine vinegar
- 4 cups turkey meat (cooked, chopped, boneless)
Optional Ingredients:
- 1–2 tablespoons cooking sherry
- 3/4 cup cream (milk, or your dairy-free milk of choice)
Instructions
- In a 6 or 8 quart pot, heat oil. Add onions, carrots, celery, and mushrooms and cook until softened and onions become translucent. Add tomato paste, thyme, salt, and pepper. Cook for 2-3 more minutes then add stock and rinsed barley/brown rice into the pot. When soup comes to a boil, turn it down to simmer. Cook uncovered for about 1 hour or until barley/rice is tender.
- Add turkey, lemon juice/vinegar, sherry (optional), and milk/cream (optional). Continue to simmer until the soup and turkey are heated through. Serve and enjoy!
Notes
We recommend organic ingredients when possible.
If using barley, we recommend choosing hulled (also called dehulled) and hulless barley since both are whole grains. Pearled barley is not a whole grain since it has been “polished” or “pearled” to remove some or all of the outer bran layer along with the hull. Most barley is supermarkets and grocery stores are of the pearled variety. If you can’t find hulled/dehulled/hulless barley, don’t fret. Although technically a refined grain, pearled barley typically (especially if it’s more tan in color) retains some of the hull and the fiber content of barley is spread more throughout the kernel than in other grains.
If you’re not a mushroom fan, swap them out for 2 cups of green beans or increase the other vegetables by 50%.
If you’re interested in making your own turkey broth, check out my recipe for chicken broth and substitute turkey. It’s not hard at all, and it tastes delicious!
If you prefer a creamy version of this soup, try adding some milk, cream, or your preferred dairy-free choice.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: and Broths, Chilis, Soups
