Mushroom barley soup with turkey and dill
1
Point(s)
Total Time
0 min
Serves
6
Difficulty
Easy
This one-pot soup marries fresh vegetables with chicken and earthy mushrooms for an easy, filling meal that’s perfect for a cold winter day. We opted for quick-cooking pearl barley in this soup to keep the cook time short. Its chewy texture gives this soup heft, and its nutty flavor complements the other ingredients. If you’ve got it, use leftover chicken in this soup, or if you don’t, pick up a rotisserie chicken. One bird will usually yield about 3 cups of meat, more than enough for this recipe. We’ve called for a small amount of cayenne pepper, but you can adjust the up or down depending on your tolerance for heat.
Ingredients
Olive oil
1 Tbsp
Uncooked carrot(s)
2 medium, sliced
Uncooked celery
2 rib(s), medium, with leaves, chopped
Uncooked onion(s)
1 medium, chopped
Cremini mushroom(s)
½ pound(s), thickly sliced
Garlic
2 medium clove(s), minced
Canned chicken broth
48 oz, (1 carton)
Quick-cooking barley
½ cup(s)
Black pepper
¼ tsp
Cayenne pepper
1 pinch(es)
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, or skinless cooked turkey, diced
Dill
¼ cup(s), snipped fresh
Lemon(s)
1 item(s), cut into wedges