Turkey Soup With Lemon And Barley Recipe

The strong flavor of turkey meat holds up beautifully to the acidic lemon and bright turmeric, cumin, and ginger spices. The addition of barley gives the soup body. We used turkey stock from the carcass of a roast turkey, but you could easily use chicken stock. *Use a vegetable peeler to peel strips of zest from a lemon. Use a sharp knife to scrape out and discard any of the white pith that still remains on the inside of the zest strips. Another version of Turkey Barley Soup, from Kalyn’s Kitchen Turkey Avgolemono Soup, from The Kitchn Turkey, Mushroom and Wild Rice Soup, from Brown Eyed Baker