4 cups (1 litre) chicken broth

3/4 cup (180 ml) pearl barley

6 cups (1.5 litres) diced root vegetables of your choice (carrots, celery root, rutabaga, onion, celery)

3 tablespoons (45 ml) butter

2 cups (500 ml) chicken broth

1 cup (250 ml) sugar peas, cut into 3 or 4 sections

2 cups (500 ml) cooked turkey leftovers, cubed

Salt and pepper

1/2 cup (125 ml) chopped pecans, toasted

Flat-leaf parsley

Sharp cheddar cheese

In a saucepan, bring the chicken broth and barley to a boil. Simmer gently, uncovered, for about 40 minutes or until the barley is tender and the broth as been completely absorbed. Set aside. In another saucepan, brown the diced vegetables in the butter. Add the chicken broth and bring to a boil. Simmer gently, covered, for about 15 minutes or until tender. Add the sweet peas, cooked barley, and turkey. Continue cooking, uncovered, for about 5 minutes or until the peas are al dente. Season with salt and pepper. If desired, garnish with chopped pecans, parsley, and cheddar cheese.

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