Ingredients:
1/4 teaspoon kosher salt
1/3 cup pearl barley
2 tablespoons unsalted margarine
2 tablespoons olive oil
2 cups carrots, peeled and diced to 1/4″ dice
1-1/2 cups celery, peeled and diced to 1/4″ dice
1 medium yellow onion, peeled and diced to 1/4″ dice
3 garlic cloves, minced
2 smoked turkey drumsticks
2 tablespoons crushed yellow mustard seeds
2 fresh bay leaves
2 fresh thyme sprigs
6 cups water
1 12-ounce medium-bodied beer
2 cups halved fresh crimini mushrooms
1/2 head Savoy cabbage, cored and cut into large pieces
2 tablespoons minced fresh parsley
1 tablespoon minced fresh sage
salt and freshly ground pepper to taste
Method:
Place 2 cups water and the salt in a 2-quart saucepan and bring to a gentle boil. Add the barley and simmer until it is tender, 30 to 40 minutes. Drain and set aside.
Heat the margarine and oil in a large soup pot over medium heat. Add the carrots, celery, onions, and garlic and cook until they are softened, about 5 minutes. Add the turkey legs, mustard seeds, bay leaves, and thyme and cook for 2 minutes longer. Add the water and beer and simmer for 35 minutes. Remove from the heat.
Remove the turkey legs and let cool, then pull off and coarsely chop the turkey meat. Return the turkey to the pot, add the mushrooms and cabbage, and simmer for 15 minutes. Add the parsley and sage and season with salt and pepper. Serve hot.
