Pearled Barley and Turkey Soup

In case you were wondering - I am fully aware that my phone number is associated with the words "cupcake lady" and "cookie girl" in a lot of peoples cell phone contact list. 📱I'm not offended.  I'm actually quite flattered to be associated with such sweetness.   Although I would like to suggest "dessert diva" and "ganache guru" be added to the list of affectionate titles that are attached to my phone number.  😅

I make a living baking butter and sugar laced confections so I feel like I earned those badges honestly.  😂🧁And as much as I love making and creating delicious, artful creations out of sugar, I do have pangs of guilt about promoting such unhealthy ingredients.  

Despite what the daily photographs of delectable treats on my instagram account might lead you to believe, I actually eat a primarily plant based diet.  Most of those glamorous goodies that get posted on my social media get delivered to clients, friends or neighbors. 

​My intention is not to shatter your perception of a glamorous bakers life - just trying to keep it real. 👩🏻‍🍳 Even though we might want to - "pastry purveyers" don't actually eat brownies for breakfast every day.  😂
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I have my own (very unscientific) theory that spending an excessive amount of time in the presence of sugar actually makes a person crave the opposite of sugar - salt.🧂 At the end of a day spent with buttercream up to my elbows, there's nothing more appealing to me than a giant bowl of warm (sugarless) soup and salty crackers . 🍲 This Pearled Barley and Turkey Soup was exactly what I was craving on a busy baking weekend - especially on a weekend of unseasonably cool temperatures in Georgia.  

Pearled Barley and Turkey Soup
2 Tablespoons olive oil
1 onion , finely diced
1 large carrot, sliced thin
2 celery stalks , sliced thin
8 ounces baby bella mushrooms , cut into quarters
2 garlic cloves, minced
1/2 tsp fresh thyme , chopped 
1/4 tsp ground coriander
1/4 tsp ground fennel
1 dried bay leaf
1 3/4 tsp salt
1/2 tsp black pepper
1 cup pearl barley 
8 cups chicken stock
4 cups turkey, cooked and chopped
1 cup fresh parsley leaves, chopped

Rinse and drain pearled barley.  

Heat oil in skillet.  Add onion, carrot, celery, mushrooms and garlic.  Cook 5 minutes. 

Stir in thyme, coriander, fennel, bay, salt and pepper.  Cook 1 minute.

Add chicken stock and barley.  Bring to a boil.  Cover and simmer 35 minute.

Stir in turkey to warm.  

Soup is easy to make.  It's filling  It's an easy way to pack more vegetables into your diet, and soup (usually) freezes well.  It's the perfect weekend fare - especially on chilly days.  🍲
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Ciao!

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