Turkey Mushroom & Barley Soup

ounce dried mushrooms, preferably porcini

cup boiling water

tablespoon butter

(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.