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For the inevitable leftover turkey:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Barley Soup
Categories: Poultry, Grains, Vegetables, Herbs
Yield: 5 servings

3 tb Unsalted butter
2 md Carrots; peeled, sliced in
- 1/2" coins
2 Celery ribs; thin sliced
1 md Yellow onion; fine diced
3 cl Garlic; minced/fine grated
2 ts Fine chopped fresh sage
- leaves
2 ts Salt; more as needed
1/2 ts Fresh ground black pepper;
- more as needed
1/4 ts Fresh grated nutmeg
pn Cayenne or more
4 Thyme sprigs
4 Parsley sprigs
1 c Coarse chop'd parsley leaves
- & tender stems; more for
- garnish
1 Bay leaf
2 qt Turkey or chicken stock
3/4 c Pearled barley
3 c Shredded or chopped leftover
- turkey
1 Lemon; halved

In a large soup pot over medium-high, melt butter, or
heat the oil until shimmering. Add carrot, celery and
onion, and cook, stirring occasionally, until lightly
browned at the edges, 7 to 10 minutes. Stir in garlic
and sage, and sauté for a minute, until fragrant. Stir
in salt, pepper, nutmeg and cayenne.

Tie the thyme and parsley sprigs and the bay leaf
together with a piece of kitchen twine to make a bouquet
garni and add to the pot (or just throw the herbs
directly into the pot; you’ll just have to fish them out
later).

Add stock and barley and bring to a boil. Reduce to a
simmer and cook until barley is almost done, about 30
minutes. Add turkey and cook until barley is tender,
about 10 to 15 minutes longer.

Remove from heat and remove the bouquet garni or herbs.
Squeeze the juice from half a lemon into the soup, and
stir in chopped parsley. Taste and add more salt, pepper
and lemon juice, if you like. Cut the remaining lemon
half into wedges. Garnish soup with more parsley, and
serve with lemon wedges.

Recipe from: Cristiana N. de Carvalho

Adapted by: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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