Add garlic and stir for about 30 seconds, just until warm
2 cloves garlic
Pour in turkey broth, barley and seasonings
3 quarts turkey broth, 1 cup pearl barley, 2 bay leaves, ½ teaspoon rubbed sage, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1-2 teaspoons salt, ½ teaspoon pepper
Simmer for 45-60 minutes until barley is cooked through
Add turkey and simmer for another 5-10 minutes until turkey is heated through
Garnish with fresh parsley
½ teaspoon fresh parsley
Notes
The amount of salt used will vary. I use unsalted turkey broth and sometimes need to add a bit more. I start with one teaspoon and taste the soup just before serving. If needed I add a bit more salt. Adjust to your liking.
Feel free to add a bit more or a bit less turkey, depending on what you have available.
Leftover chicken can be used in place of the turkey
Taste the barley to determine when it is fully cooked. It should be soft, but chewy. If you examine a kernel, you will no longer see any white in the center of the barley.