Instructions

1. Cook your barley
2. Meanwhile, heat your olive oil in a large pot over medium high heat
3. Remove the casings from the turkey sausage, add to your pot, season with salt and pepper, and break up with a wooden spoon. Stir occasionally, further breaking up the pieces with a spoon, until browned
4. Add your onion, carrot, celery, and garlic in with the turkey sausage – season with salt and pepper
5. Cook for a few minutes until vegetables have softened a bit – add a splash of beef stock to deglaze the pot if it gets too dry
6. Add your pepper flakes and beef stock
7. Bring to a boil and reduce to simmer
8. Simmer for 30 mins
9. When the soup is done cooking, stir in your barley, soy sauce, and lemon juice*
10. In a small bowl, combine your cornstarch and enough cool water to make the mixture about the consistency of milk. Whisk thoroughly
11. Stir your cornstarch slurry into your soup and let simmer for a bit until it has thickened (it takes less than a minute)*
12. Season to taste with salt and pepper and serve!