About this recipe:This filling soup is made with turkey, pearl barley and leeks and flavoured with ground coriander. You could also use leftover Christmas turkey as it's enough to feed a crowd.
200g uncooked pearl barley
2 tablespoons olive oil
2 medium onions, chopped
1 large leek, chopped
500g turkey mince or turkey breast
4 pints beef stock
300ml Chinese rice wine
2 1/2 tablespoons ground coriander
freshly ground black pepper to taste
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Method Prep:15min › Cook:1hr45min › Ready in:2hr
In a saucepan, bring the water to a boil. Stir in the barley. Reduce heat, cover and simmer 30 minutes.
Heat the olive oil in a stock pot over medium-high heat, and cook the onion and leeks until tender. Mix in the turkey and cook until heated through. Pour the beef stock into the pot and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
Mix the rice wine into the soup and season with ground coriander. Continue cooking about 10 minutes. Season with pepper to serve.