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Pearled Barley and Turkey Soup

1/30/2022

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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.  
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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.  
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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
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Rinse and drain pearled barley.  
Heat oil in skillet.  Add onion, carrot, celery, mushrooms and garlic.  Cook 5 minutes. 
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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.
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Stir in turkey to warm.  
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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!
Click here for a printable version of this recipe
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