Creamy Turkey Barley Soup
Creamy Turkey Barley Soup is a hearty, nourishing recipe made with leftover turkey, fresh vegetables, pearled barley, and a touch of cream. Perfect for cozy weeknights and family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Side Dish, Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium carrot, sliced thin (about 1 heaping cup)
- 1 medium onion, diced small (about 1 cup)
- 2 ribs celery, sliced
- 8 ounces button mushrooms, sliced
- 3-4 cloves garlic, minced
- 6 cups turkey or chicken broth
- 1 cup half and half or coconut cream
- 2 cups chopped turkey
- ½ cup pearled barley, rinsed and drained
- 1 bay leaf
- 1 tablespoon fresh thyme leaves or 1 teaspoon dry
- 1-2 tablespoons cornstarch mixed with 1-2 tablespoons of water
- ¼ cup chopped parsley, plus more for serving
- Salt and pepper to taste
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Add carrots, onion, and celery and cook until softened, about 6–8 minutes.
2. Add mushrooms and cook another 2–3 minutes to soften. Stir in garlic and cook for 1 more minute.
3. Add broth, turkey, barley, bay leaf, and thyme to the pot.
4. Bring to a low boil, cover, reduce heat to low, and simmer for 25–30 minutes, or until barley is tender.
5. Mix 1 tablespoon cornstarch with 1 tablespoon water and add to the pot with the half and half or coconut cream. Stir and cook until thickened, about 5 minutes.
6. Repeat with additional cornstarch slurry if a thicker consistency is desired.
7. Remove bay leaf. Stir in chopped parsley and season with salt and pepper to taste.
8. Serve hot, garnished with additional parsley if desired.
Notes
For best results, use pearled barley. If using hulled barley, soak overnight and cook separately before adding to soup.
The soup will thicken as it cools, making leftovers even more delicious.
Remove any turkey skin before adding to reduce greasiness.
Be cautious not to let the soup boil over when first bringing it to a boil, as barley can foam up.
Find it online: https://cookingwithramsay.com/creamy-turkey-barley-soup/