Ingredients:
- 1 tablespoon Unsalted Butter
- 1 tablespoon Olive Oil
- 1 large Yellow Onion, diced
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 4 cloves Garlic, minced
- 1 tablespoon Tomato Paste (double concentrated)
- 1 teaspoon Dried Thyme
- 2 large Bay Leaves
- ¾ cup Pearl Barley, rinsed
- 8 cups Turkey Stock (or Chicken Stock)
- 3 cups Cooked Turkey Meat, shredded/diced
- 1 ½ teaspoons Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- ¼ cup Fresh Parsley, chopped
- 1 teaspoon Fresh Lemon Juice
Instructions:
- Rinse the Barley: Place the pearl barley in a fine-mesh sieve and rinse under cold water until the water runs clear. Set aside.
- Sauté Aromatics (Sweat the Mirepoix): In the stock pot, melt the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent (but not browned).
- Bloom the Flavours: Stir in the minced garlic, tomato paste, dried thyme, and bay leaves. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the herbs become fragrant.
- Add Liquid and Barley: Pour in the stock, add the rinsed barley, salt, and pepper. Bring the mixture to a rolling boil over high heat.
- Simmer: Once boiling, immediately reduce the heat to the lowest setting, cover the pot partially, and simmer for 45–55 minutes until the barley is tender, plump, and has thickened the broth. Stir occasionally to prevent sticking.
- Incorporate Turkey: Stir in the cooked, diced turkey meat. Increase the heat slightly and cook for 5 minutes, just until the turkey is fully heated through.
- Adjust Seasoning: Remove and discard the bay leaves. Taste the soup and adjust the salt and pepper as needed.
- The Brightener: Stir in the fresh lemon juice.
- Rest and Serve: Turn off the heat and let the soup rest, covered, for 10 minutes. Ladle into bowls, garnish generously with fresh parsley, and serve piping hot.