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Ingredients
US|METRIC
10 SERVINGS
- 8 cups turkey stock (made from leftover turkey carcass, or could use chicken stock, but turkey stock is better)
- 1 Tbsp. olive oil (or butter)
- 1 onion (diced in 3/8 inch pieces)
- 1 cup celery (diced in 3/8 inch pieces)
- 2 cups carrots (diced in 3/8 inch pieces)
- poultry seasoning (2 tsp., or more, to taste, can substitute dried thyme and sage for poultry seasoning)
- black pepper (to taste)
- 4 cups turkey (diced leftover)
- 4 cups water
- 3/4 cup pearl barley
- 1 turkey (soup base as needed, i used about 1 t penzey's turkey soup base can also use chicken buillon, a dash of soy sauce, or kitchen bouquet if you need to add flavor)
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NutritionView More
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1020Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1020Calories from Fat420 |
% DAILY VALUE |
Total Fat47g72% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol375mg125% |
Sodium660mg28% |
Potassium1810mg52% |
Protein116g |
Calories from Fat420 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A80% |
Vitamin C4% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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