Leftover Turkey and Vegetable Broth

Ingredients - serves 6

1 tbsp olive oil 

1 tbsp butter 

3 shallots 

2 large carrots 

300g leftover shredded turkey 

100g pearl barley 

1.5-2 litres chicken or vegetable stock 

4 sprigs thyme 

2 bay leaves 

Salt and pepper to taste 

Method 

Pre-cook your pearl barley in boiling water for 30 minutes. In a large saucepan, sauté the shallots and carrots with the thyme sprigs in the oil and butter over a low heat. Add the stock, cooked turkey and bay leaves and bring to the boil. Season with black pepper. Add the pearl barley and cook for a further 10 minutes until the pearl barley is tender and the carrots are too. Remove the thyme sprigs before serving. Serve sprinkled with parsley and homemade crusty bread then enjoy.