Turkey Barley Soup

cooking.nytimes.com

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

3 tablespoons unsalted butter or extra-virgin olive oil

2 medium carrots, peeled and sliced into ½-inch coins

2 celery stalks, thinly sliced

1 medium yellow onion, finely diced

3 garlic cloves, minced or finely grated

2 teaspoons finely chopped fresh sage leaves

2 teaspoons fine salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

¼ teaspoon freshly grated nutmeg

Pinch of cayenne

4 thyme sprigs

4 parsley sprigs, plus 1 cup coarsely chopped parsley leaves and tender stems, plus more for garnish

1 bay leaf

2 quarts turkey or chicken stock, preferably homemade

¾ cup pearled barley

2 to 3 cups shredded or chopped leftover turkey

1 lemon, halved

Directions at cooking.nytimes.com

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