Turkey Mushroom & Barley Soup
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This hearty, flavorful Turkey Mushroom & Barley Soup features lean turkey cutlets, mushrooms, garlic and fresh thyme in a savory broth.
Total Time
1 Hour
Serving Size
6 Servings
1/2
ounce dried mushrooms, preferably porcini
1
cup boiling water
1
tablespoon butter
1
(8-ounce) package sliced mushrooms
1/2
cup chopped onion
2
cloves garlic, minced
2
(13.75-ounce) cans reduced-sodium beef broth
1/2
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
1/2
teaspoon freshly ground pepper
1/4
teaspoon salt, if desired
1
Soak dried mushrooms in 1 cup boiling water 20 minutes or until softened.
2
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.
3
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.
4
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
5
Place turkey breast cutlets in hot skillet. Cook, turning occasionally, 11 to 13 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
6
Cut into ½ strips and sprinkle with ground pepper and salt, if desired. Stir into soup; simmer 10 minutes.
Calories
200
Protein
24g
Carbohydrates
17g
Fiber
4g
Sugars
1g
Fat
3.5g
Cholesterol
40mg
Sodium
300mg
Saturated Fat
1.5g
