Turkey and Barley Soup
- 3 tbsp olive oil
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1/2 fennel bulb, chopped
- 7 C homemade turkey stock (chicken stock will work too)
- 3/4 C uncooked pearl barley
- 1 lb cooked turkey, shredded or cubed
- Sea salt
- Black pepper
- 3 tbsp Italian parsley
Place the onion, carrot, celery, fennel, and olive oil in a medium pot over medium heat. Season with sea salt and black pepper and cook until the onions are translucent and the veggies begin to soften a bit, around 8 minutes.
Add the barley and stock. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes. Then, add the turkey and cook for another 20 minutes. Add the fresh parsley. Taste and season with sea salt and black pepper.