TURKEY BARLEY SOUP Courtesy Of: Olymel Solutions Food Service TURKEY BARLEY SOUP 50 portions of 140 g to 160 g 4 kg Olymel Fully Cooked Turkey Breast n– 810-6188 SUPC # 0990127 3 tsp butter 8 L chicken or turkey stock 5 cups barley 8 chopped garlic cloves 3 diced large onions 10 sliced celery stalks 5 carrots, peeled and diced 750 g mushrooms, cut into quarters 3 tbsp olive oil 2 tsp dry thyme 1 cup chopped flat parsley 4 bay leaves Salt & ground black pepper 1 Heat the butter and olive oil in a large cooking pot over
medium high heat.
1 Sautée the onions, celery and carrots for 3 minutes stirring
occasionally to avoid burning.
1 Add the mushrooms and garlic, cook for 3 minutes.
1 Add the stock, barley, thyme and bay leaves. Season
with salt & pepper.
1 Bring to a boil and simmer over low heat for 30 minutes,
stirring occasionally.
1 Thaw the turkey and diced as desired.
1 Add the parsley and diced turkey to the soup. Simmer
another 15 minutes.

Prep 20 minutes Bake 45 minutes