Turkey-Barley Soup

• 1 tablespoon canola oil
• 1 onion, peeled and diced
• 2 carrots, scraped and sliced
• 2 celery ribs, sliced
• 4 cups sliced button mushrooms
• 1 teaspoon dried thyme
• 6 -8 cups turkey broth (preferably Rescued Turkey Stock #24576)
• 2 tablespoons tomato paste
• 1/4 cup barley
• 2 teaspoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups chopped cooked turkey meat (make sure all bones are removed)

1. In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
2. Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
3. Stir in barley, vinegar, salt and pepper.
4. When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
5. Stir in turkey meat and continue to simmer just until soup is heated through.

canola oil, onion, carrots, celery, button mushrooms, thyme, turkey broth, tomato paste, barley, red wine vinegar, salt, freshly ground black pepper, turkey meat

Taken from www.food.com/recipe/turkey-barley-soup-24638 (may not work)