Turkey-Barley Soup - cooking recipe

Ingredients

1 tablespoon canola oil
1 onion, peeled and diced
2 carrots, scraped and sliced
2 celery ribs, sliced
4 cups sliced button mushrooms
1 teaspoon dried thyme
6 -8 cups turkey broth (preferably Rescued Turkey Stock #24576)
2 tablespoons tomato paste
1/4 cup barley
2 teaspoons red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups chopped cooked turkey meat (make sure all bones are removed)

Preparation

In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
Stir in barley, vinegar, salt and pepper.
When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
Stir in turkey meat and continue to simmer just until soup is heated through.