Gord’s Leftover Turkey Soup

Name: Gord’s Leftover Turkey Soup
Ingredients: 1 Tbsp Olive Oil; 1 (diced, about 2 cups) Onion; 2 stalks celery (thinly sliced, about 1 cup) Celery Stalks; 3 (peeled and thinly sliced, about 1 1/2 - 2 cups) Carrots; 4 Cloves (minced) Fresh Garlic; 12 Cups Turkey Broth (or chicken broth); 1 cup Pearl Barley (not instant); 3 Bay Leaves; 1/2 tsp Dried Tyme; 1/2 tsp Dried Rosemary; 1-2 tsps Salt; 1/2 tsp Pepper; 3-4 cups Leftover Turkey

Gord’s Leftover Turkey Soup

Olive Oil		1 Tbsp
Onion		1 (diced, about 2 cups)
Celery Stalks		2 stalks celery (thinly sliced, about 1 cup)
Carrots		3 (peeled and thinly sliced, about 1 1/2 - 2 cups)
Fresh Garlic		4 Cloves (minced)
Turkey Broth (or chicken broth)		12 Cups
Pearl Barley (not instant)		1 cup
Bay Leaves		3
Dried Tyme		1/2 tsp
Dried Rosemary		1/2 tsp
Salt		1-2 tsps
Pepper		1/2 tsp
Leftover Turkey		3-4 cups

Instructions

Place olive oil in a large soup pot over medium heat. When hot, add onions, carrots, and celery. Sauté for 5-6 minutes until the onions have softened.
Add garlic and stir for about 30 seconds, just until warm.
Pour in turkey broth, barley, and seasonings.
Simmer for 45-60 minutes until barley is cooked through.
Add turkey and simmer for another 5-10 minutes until turkey is heated through.