Raeja's Leftover Thanksgiving Soup

[raeja]

Raeja's Leftover Thanksgiving Soup

serves 6-8



Ingredients:





2 Celery ribs, sliced

1 carrot, sliced (I used 10 baby carrots)

1 cup chopped onion

1/4 cup butter

3 (14 ounce) cans chicken broth (I used a 32 oz box of chicken broth and 1-1/4 cups Turkey stock)

2 cups water (I used 2 cups turkey stock)

1 teaspoon garlic powder

1/2 tsp thyme

3 cups cooked turkey (I diced them small since Don is still on a liquid diet, easier to blend)

1 (12 ounce jar) turkey gravy

1/4 cup left over prepared stuffing (I may double the next time)

1/4 cup left over mashed potatoes (I may double next time)

2 Tablespoons jelled cranberry sauce (I may double or go to 1/4 cup)

1 cup pearl barley (I used Quaker Instant Pearl Barley)









Directions:





1. Sauté first 4 ingredients for 2 minutes (actually added first 3 with the bottom portion of turkey and cooked them together, to get that "roasted" veggie flavor and chopped them up after they were cooked then added butter and melted it).





2. Add next 4 ingredients and cover and cook on low for 15 minutes.





3. Add remaining ingredients and cook until leftovers dissolve and barley is plump.