Thanksgiving is one of those holidays that I always feel I need to recover from. Not because of my family, they are wonderful, but my body always feels slightly off after all the white starchy Thanksgiving foods. I always end up craving soups in the days following the many big meals of turkey, mashed potatoes, and green bean casserole.
You can use the homemade turkey stock made from the Thanksgiving turkey, or you can use a store-bought chicken stock like I did. The winter root vegetables are flexible, either the carrots or parsnips could be traded for rutabagas. And my favorite brussels sprouts could just as easily be cabbage, depending on what you have. The barley makes it hearty and the simple flavors will be a welcome comfort after the many heavy traditional dishes.
I can’t take credit for this soup though, as this is another amazing recipe from food-writting guru Molly of Orangette. I think all of my favorite soups originated with her. So, head over there to get this recipe and if you want a little food writing inspiration you should read through her recipe archives. Just be prepared to have a very long list of things to cook “right now”.