New York Times

Turkey Barley Soup

This mellow, velvety soup filled with barley and vegetables is a perfect place for your leftover Thanksgiving turkey. Adapted from Cristiana N. de Carvalho of Massachusetts, it’s savory, herby and very warming on a cold winter evening. If you want to make your own stock from the turkey bones, the soup will be even richer. But store-bought stock works just as well and makes this straightforward recipe quick to put together. Brown rice makes an excellent barley substitute, though you may have to add a few minutes to the cooking time.