This hearty, flavorful Turkey Mushroom & Barley Soup features lean turkey cutlets, mushrooms, garlic and fresh thyme in a savory broth.
1 Hour 5 Minutes
ounce dried mushrooms, preferably porcini
cup boiling water
(8-ounce) package sliced mushrooms
cup chopped onion
cloves garlic, minced
(130.75-ounce) cans reduced-sodium beef broth
cup quick-cooking pearl barley
tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
teaspoon freshly ground pepper
teaspoon salt, if desired
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.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
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.
Cut into ½ strips and sprinkle with ground pepper and salt, if desired. Stir into soup; simmer 10 minutes.