Instructions: Chop the onion. Place heavy bottomed soup pot over medium high heat. Add oil. Saute the onion with a pinch of salt and pepper. Meanwhile, remove turkey from casing and cut into small pieces; adding to the pot as you do. Brown the onion and turkey, breaking the turkey into smaller pieces as it cooks.

Add the butter, carrot, celery, basil, chervil and bay seasoning. Saute for 2 to 3 minutes or until the carrot begins to soften. Add the gravy mix: stir well to mix and moisten. Add the barley. Stir well to coat the barley. Add the water. Bring just to a boil. Add the beef broth-base and the lima beans. Stir. Cover. Reduce heat to the lowest setting. Cook for about 45 minutes: check after 30 minutes and add water if needed. Correct seasonings and garnish with chopped fresh basil, thyme or parsley.

Start to Finish Time:
"1:00"

NOTES : This turkey barley with vegetable soup wins any competition with the old standby, beef and barley. We used a mild sweet turkey sausage which is close to "lean ground turkey" in its fat content. The gravy mix adds lots of flavor in a hurry. Try to find a mix that is low is salt.

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