Turkey and Barley Soup

Name: Turkey and Barley Soup
Ingredients: 2 tbsp finely chopped parsley; salt; freshly ground black pepper; 2 tbsp dry sherry (optional); 3–4 tbsp pearl barley; 3 pt / 1.70 l turkey stock; 1 small onion or shallot, peeled and finely chopped; 1 small onion or shallot, peeled and finely chopped; 1 celery stalk, trimmed and finely sliced; ½ small fennel bulb, trimmed and finely chopped; 1 bay leaf

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Turkey stock is often plentiful after Christmas. Here is a very good recipe for using it up. Chicken, duck and goose stock can be used in the same way.

Ingredients

3–4 tbsp pearl barley
3 pt / 1.70 l turkey stock

Soup
Christmas

Method

Simmer the barley in the stock until almost tender. Add the vegetables and bay leaf, and continue to simmer until the vegetables are cooked to your liking. Stir in the parsley, and season to taste. Add the sherry, if using, a few minutes before the vegetables are cooked to allow the alcohol to evaporate.

If you do not have, or like, barley, dice some raw potato and cook it with the vege