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Turkey Mushroom & Barley Soup

Turkey Mushroom & Barley Soup

This hearty, flavorful soup features lean turkey cutlets, mushrooms, garlic and fresh thyme in a savory broth. It’s under 300 calories.

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servings Makes 6 servings 6
preparation time PREP Under 30 minutes
total time TOTAL 1 hour

Ingredients

  • ½ ounce dried mushrooms, preferably porcini
  • 1 cup boiling water
  • 1 tablespoon butter
  • 1 (8-ounce) package sliced mushrooms
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 (13¾-ounce) cans reduced-sodium beef broth
  • ½ cup quick-cooking pearl barley
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt, if desired

Directions

  1. Soak dried mushrooms in 1 cup boiling water 20 minutes or until softened. Meanwhile, melt butter in large saucepan over medium-high heat. Add sliced mushrooms, onion and garlic; cook 8 minutes, stirring occasionally. Drain soaked mushrooms, reserving liquid. Coarsely chop mushrooms. Add mushrooms, beef broth, barley, thyme and mushroom soaking liquid to saucepan; bring to boil. Reduce heat; cover and simmer 15 to 18 minutes or until barley is tender.
  2. Cook cutlets as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into ½ strips and sprinkle with ground pepper and salt, if desired. Stir into soup; simmer 10 minutes.

RECIPE NUTRITION INFORMATION

Per Serving

Calories200

Protein24g

Carbohydrates17g

Fiber4g

Sugars1g

Fat3.5g

Cholesterol40mg

Sodium300mg

Saturated Fat1.5g

MADE WITH

Extra Lean Turkey Breast Cutlets

Extra Lean Turkey Breast Cutlets

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Mushroom & Barley Soup