Food & dining

sunday supper

Recipe for turkey, butternut, and barley soup

Karoline Boehm Goodnick for The Boston Globe

Serves 4

2tablespoons olive oil
1Spanish onion, cut in ¼-inch dice
2carrots, peeled and cut in ¼-inch dice
2stalks celery, cut in ¼-inch dice
Salt and pepper, to taste
6 cups chicken stock, or more as needed
½cup pearled barley
roast turkey breast, fat and skin discarded, meat cut into 1-inch pieces
½peeled, seeded butternut squash, cut in ¾-inch pieces

1. In a soup pot over medium-high heat, heat the oil. Add the onion, carrot, celery, salt, and pepper. Cook, stirring often, for 8 minutes, or until the vegetables soften.

2. Add the chicken stock and bring to a boil. Stir in the barley, lower the heat, and set on the cover askew. Simmer for 45 minutes, or until the barley is tender.

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3. Add the turkey and butternut squash and simmer for 15 minutes more, or until the squash is tender and the turkey is heated through. If the soup seems too thick, add more stock. Taste for seasoning and add more salt and pepper, if you like.

Tony Rosenfeld

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