ingredients
- 3 cups water
- Salt and pepper
- 2 tablespoons coarsely chopped parsley leaves (optional)
- 2 stalks celery, chopped
- 1/2 cup quick-cooking barley
- 2 cups diced, cooked turkey meat
- 3/4 cup heavy cream
- 4 cups lower sodium chicken broth
- 1 garlic clove, chopped
- 1 small onion, chopped
- Bones from one roast turkey
- 12 ounces mushrooms (any combination button, crimini and shiitake), sliced
prepration
In a soup pot, combine bones, broth and water. Bring to a boil, lower heat and simmer for 30 minutes. Strain, discard bones and return broth to the pot.
Bring broth back to a boil and add mushrooms, onion, celery, garlic and barley. Adjust heat and simmer for 20 minutes.
Transfer 2 cups of the soup to a blender. Holding down the lid tightly, blend until smooth. Return to the pot. Stir in turkey meat and cream and cook until just heated through. Stir in parsley and salt and pepper to taste and serve.
