Ingredients
1 onion chopped
4 stalks celery chopped
1 tablespoon chopped garlic
3 tablespoons olive oil
1 cup dry vermouth
1-2 tablespoons salt
1 teaspoon black pepper
3 bay leaves
1/2 cup barley
turkey pieces (thigh and drumstick)
32 oz chicken broth
3 carrots chopped
optional 2 potatoes chopped
Preparation
In large soup pot, sauté onion and celery in olive oil until translucent, add garlic and sauté 2 more minutes, add vermouth, turkey and about 2 quarts of water along with salt, pepper and bay leaves. Stir in barley and bring to boil, then simmer 2 to 3 hours on low stirring every 30 minutes. Remove meat to large platter to cool, chop meat and return to pot. Add carrots, potatoes and broth and cook an additional 30 to 60 minutes.
