LemonBarleyTurkey Soup

1. 1

   Heat the olive oil over medium-high heat in a heavy pot or Dutch oven.

2. 2

   Add the grated onion and cook until the onion is translucent, about 3 minutes.

3. 3

   Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger.

4. 4

   Pour turkey stock and add the minced preserved lemon.

5. 5

   Bring to a simmer, then add the barley.

6. 6

   Simmer gently until the barley is cooked, about 20-30 minutes.

7. 7

   When the barley is cooked through, add the chopped turkey, the parsley, and salt and pepper to taste.

8. 8

   Cook gently just until the turkey is warmed through, about 3-5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.