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Hearty Turkey and Barley Root Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound turkey breast, cut into bite-size pieces
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 3/4 cup pearl barley
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the turkey pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, carrots, and parsnips. Cook for another 5 minutes, stirring now and then, until the onion softens.
  • Stir in the potatoes, barley, garlic, thyme, bay leaf, salt, and pepper.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes until the barley is tender and the vegetables are cooked through.
  • Remove the bay leaf before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the barley has absorbed more flavor.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife