Turkey Barley Soup

From New York Times Cooking. A delicious way to use up leftover Thanksgiving turkey. – Terry

Ingredients

• 3 tablespoons extra-virgin olive oil (can substitute unsalted butter)
• 2 medium carrots, peeled and cut into 1⁄2-inch slices
• 2 celery stalks, thinly sliced
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced or finely grated
• 2 teaspoons fresh sage leaves, finely chopped
• 2 teaspoons fine salt, plus more as needed
• 1⁄2 teaspoon freshly ground black pepper, plus more as needed
• 1⁄4 teaspoon freshly grated nutmeg
• Pinch of cayenne (optional)
• Bouquet garni: 4 thyme sprigs, 4 parsley sprigs, 1 bay leaf
• 2 quarts turkey or chicken stock, preferably homemade
• 3⁄4 cup pearled barley
• 2-3 cups shredded or chopped leftover turkey
• 1 lemon
• 1 cup fresh Italian parsley, roughly chopped (chop extra for garnish)

Instructions

1. In a large soup pot over medium-high, heat the oil until shimmering. Add carrot, celery and onion, and cook, stirring occasionally, 7 to 10 minutes. Stir in garlic and sage, and sauté for a minute, until fragrant. Stir in salt, pepper, nutmeg and cayenne.
   
   
2. Tie the thyme and parsley sprigs and the bay leaf together with a piece of kitchen twine and add to the pot.
   
   
3. 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.
   
   
4. Remove from heat and remove the twined 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.