Subj : Times For Soup - 09
To   : All
From : Dave Drum
Date : Tue May 16 2023 04:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Barley Soup
 Categories: Poultry, Grains, Vegetables, Herbs
      Yield: 5 Servings
 
      3 tb Unsalted butter
      2 md Carrots; peeled, sliced in
           - 1/2" coins
      2    Celery ribs; thin sliced
      1 md Yellow onion; fine diced
      3 cl Garlic; minced/fine grated
      2 ts Fine chopped fresh sage
           - leaves
      2 ts Salt; more as needed
    1/2 ts Fresh ground black pepper;
           - more as needed
    1/4 ts Fresh grated nutmeg
        pn Cayenne or more
      4    Thyme sprigs
      4    Parsley sprigs
      1 c  Coarse chop'd parsley leaves
           - & tender stems; more for
           - garnish
      1    Bay leaf
      2 qt Turkey or chicken stock
    3/4 c  Pearled barley
      3 c  Shredded or chopped leftover
           - turkey
      1    Lemon; halved
 
  In a large soup pot over medium-high, melt butter, or
  heat the oil until shimmering. Add carrot, celery and
  onion, and cook, stirring occasionally, until lightly
  browned at the edges, 7 to 10 minutes. Stir in garlic
  and sage, and saut|- for a minute, until fragrant. Stir
  in salt, pepper, nutmeg and cayenne.
  
  Tie the thyme and parsley sprigs and the bay leaf
  together with a piece of kitchen twine to make a bouquet
  garni and add to the pot (or just throw the herbs
  directly into the pot; yourCOll just have to fish them out
  later).
  
  Add stock and barley and bring to a boil. Reduce to a
  simmer and cook until barley is almost done, about 30
  minutes. Add turkey and cook until barley is tender,
  about 10 to 15 minutes longer.
  
  Remove from heat and remove the bouquet garni or herbs.
  Squeeze the juice from half a lemon into the soup, and
  stir in chopped parsley. Taste and add more salt, pepper
  and lemon juice, if you like. Cut the remaining lemon
  half into wedges. Garnish soup with more parsley, and
  serve with lemon wedges.
  
  Recipe from: Cristiana N. de Carvalho
  
  Adapted by: Melissa Clark
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Justify my text?  I'm sorry but it has no excuse.
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