Reviewed: Jan. 13, 2013

this is one of the most flavorful soups I have ever made! I've used this recipe for a while now and still love it! The tarragon is a perfect compliment to the turkey and veggies!

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joliesusanna

Reviewed: Dec. 29, 2012

Loved it on a cold winter's night after Christmas. I used leftover turkey breast instead of ground turkey, brown rice instead of barley and a half bag of frozen (microwaved first) mixed veggies. Was yummy with my grandma's recipe for (no sugar added) white corn meal cornbread.

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small

Reviewed: Feb. 6, 2012

My husband and I love this soup recipe. So much that today I decided to join AllRecipes ! This is the third time I made this soup. Like most others, I added a few more ingredients/spices. I added 2 cloves of fresh garlic to the turkey mixture. I also added about a pinch poultry seasoning, ground blk pepper & Herbs De Provence & sea salt. After adding the chicken broth I also added in about 1 stalk of chopped celery. I used small russet potatos which I peeled and diced. And finally I used 1 bag of brown Success rice, which I added once the soup had started to boil. Seasoned w/ small amount of sea salt & pepper if needed and done!

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MS. A

Reviewed: Sep. 20, 2011

This came out pretty good, but I think it would be even better with leftover turkey instead of ground turkey (but then again, I'm just not a fan of ground meats in soups). I probably doubled the onion, added two cloves of garlic and used my homemade vegetable stock. I hate when I'm rolling through a recipe only to find I'm missing key ingredients, but subbing sweet potato for red potato worked beautifully, and instead of barley I had about 1/2 cup of red lentils to use up. Love the tarragon aroma and flavor - used the full 2 tbsp and it was perfect. Can't wait for the next turkey dinner so I can try this with chopped cooked turkey instead of ground!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Feb. 27, 2011

Just so-so. I love tarragon so I thought it would be really tasty. Probably won't make this again.

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Margo

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Reviewed: Apr. 16, 2010

Didn't have barley. But I added some chopped up Chard that I had on hand, and it tasted pretty good nonetheless. Oh, I didn't add bell peppers either (don't really like 'em).

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silverlining

Cooking Level: Intermediate

Reviewed: Apr. 12, 2010

Interesting combination of flavors, but something tastes a bit off. There's almost a metallic aftertaste, which is disappointing. I probably won't make this again, unless it all comes together after sitting overnight and being reheated (as other reviewers have said it has). The potential is there for this soup to be an amazing "comfort food", but this aftertaste is killing me right now. :(

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LYNLOR

Reviewed: Apr. 7, 2010

Very easy and tasty. I was hesitant to use 2 T of tarragon, but it tasted wonderful that way. Everyone seemed to love it. Tasted better the next day. I changed it slightly - I added a bit of garlic, used russet potatoes, and rice instead of barley. A squeeze of lemon juice and dash of hot sauce upon serving brightened it up. Will probably make it again, considering it uses simple ingredients I usually have on hand.

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redreo

Reviewed: Mar. 13, 2010

This was so delicious! I was a little worried because I'm usually not crazy about tarragon. I only made it because I had some quick cook barley on hand that I wanted to use up. Wow! the flavors mingled beautifully without any overpowering flavor of tarragon that I have disliked in the past.

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