Turkey and Barley Soup

Culinary Setting
Professional
Servings
25
Cuisine
American
Product
Cooked Turkey, Turkey Broth

Ingredients

5 qt boiling water

3-3/4 oz TURKEY BASE

5 oz pearl barley

1 lb frozen sliced carrots

1 lb frozen peas

2 tsp dried basil leaves

2 tsp dried marjoram leaves

2 tsp dried rosemary, crushed

2 lbs FULLY COOKED PULLED TURKEY

Directions

1. In a steam kettle, set on high, dissolve turkey base in 5 quarts of boiling water. Stir in barley and lower heat. Cover and cook 45 minutes.

2. Add vegetables and herbs. Combine well.

3. Stir in cooked turkey and simmer for 5 minutes. Do not overcook.

4. Portion 6 ounces per serving.

Nutrition Facts

Total Calories 96

Total Fat 1 g

% Daily Total Fat 9

Cholesterol 25 g

Sodium 713 mg

Total Carbohydrates 10 g

Protein 10 g