Hearty turkey-barley stew
Dried porcini mushrooms
1 oz, (best-quality)
1½ cup(s), boiling
Extra virgin olive oil
Uncooked boneless skinless turkey breast
1 pound(s), tenderloin, cut into 1/2-inch pieces
3 medium, (white and pale green parts only), thinly sliced
Canned chicken broth
32 oz, (1 carton)
Uncooked pearl barley
½ cup(s), rinsed
- Combine mushrooms and water in small bowl and let soak until mushrooms are softened, about 10 minutes. Pour mushrooms and mushroom liquid through paper towel-lined sieve set over small bowl. Reserve mushroom liquid and coarsely chop mushrooms.
- Heat oil in large saucepan over medium-high heat. Add turkey and cook, stirring, until golden brown, about 8 minutes. Add leeks and cook, stirring, until softened, about 5 minutes. Add broth, barley, mushrooms and liquid, salt, and pepper and bring to boil. Reduce heat and simmer, covered, until barley is tender, about 30 minutes longer.
- Per serving: 1 1/4 cups