Turkey, Barley and Asparagus Soup

Yup, Thanksgiving leftovers are still haunting us and its DECEMBER. I got the turkey carcass from Mom's Thanksgiving, and yesterday made lots and lots of stock. Tonight I made a soup out of the stock, cooked turkey, barley and veggies. It was simple yet very well-flavored, though next time I will use a little less barley. The recipe I used is below. As I said, probably should use a little less barley than I have listed below. Also, my stock was very well flavored with bay leaf, salt, pepper, thyme and parsley. If you are using store-bought stock, you might want a add a pinch of these seasonings.

4 cups turkey stock (feel free to substitute chicken stock)
1/4 cup diced onion
2 celery ribs, chopped
3/4 cup diced cooked turkey (feel free to substitute diced chicken)
1/2 tspn dried thyme
3/4 cup pearl barley
1 carrot, chopped
4-5 asparagus stalks, ends cut off, and stems chopped into 1 1/2-inch pieces
salt and pepper

Bring stock, onion, celery, turkey and thyme to a boil. Add barley and reduce to a simmer. Cook for 30 minutes. Add carrot and cook for 10 minutes. Add asparagus and cook for 3 minutes. Taste and adjust salt and pepper seasoning.

Serves 2.