Turkey Soup with Lemon and Barley
- 3 Tbsp olive oil
- 1 large onion, grated or minced
- 3 garlic cloves, minced
- Salt and black pepper
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- Juice of a lemon (about 3 to 4 Tbsp)
- Strips of lemon zest, from one lemon
- 6 cups turkey stock or chicken stock
- 1/2 cup to 1 cup barley (more barley will yield a thicker soup)
- 2 cups chopped leftover turkey
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro (can sub with more parsley)
- Produce
- Cilantro (1/4 cup)
- Cumin, ground (1/2 teaspoon)
- Ginger, ground (1/2 teaspoon)
- Juice of a lemon (3 Tbsp)
- Lemon, zest (1 Strips)
- Onion, large (1)
- Parsley (1/4 cup)
- Meat
- Turkey (2 cups)
- Canned Goods
- Turkey stock or chicken stock (6 cups)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil (3 Tbsp)
- Salt and black pepper (1)
- Turmeric, ground (1 teaspoon)
- Pasta & Grains
- Barley (1/2 cup)
Preparation
Read recipe preparation on simplyrecipes.com
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Published November 21, 2012 (3 months ago).
69 people saved this recipe.
