Mushroom barley soup with turkey and dill
- Total Time
- 0:00
- Serves
- 6
- Difficulty
- Easy
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olive oil1 Tbsp
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uncooked carrot(s)2 medium, sliced
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uncooked celery2 rib(s), medium, with leaves, chopped
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uncooked onion(s)1 medium, chopped
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Cremini mushrooms½ pound(s), thickly sliced
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garlic clove(s)2 medium clove(s), minced
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canned chicken broth48 oz, (1 carton)
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quick-cooking barley½ cup(s)
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black pepper¼ tsp
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cayenne pepper1 pinch
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cooked skinless boneless chicken breast(s)2 cup(s), chopped, or skinless cooked turkey, diced
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dill¼ cup(s), snipped fresh
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lemon(s)1 item(s), cut into wedges
- 1 Heat oil in Dutch oven over medium heat. Add carrots, celery, and onion; cook, stirring, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are softened, about 4 minutes. Stir in garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- 2 Add broth, black pepper, and cayenne to pot; bring to boil. Stir in barley and return to boil. Reduce heat and simmer, covered, until barley is tender, about 10 minutes. Stir in turkey and simmer just until heated through, about 2 minutes longer. Ladle evenly into 6 bowls and sprinkle evenly with dill. Serve with lemon wedges.
- Per serving (about 11/3 cups): 177 Cal, 6 g Total Fat, 1 g Sat Fat, 748 mg Sod, 10 g Total Carb, 3 g Sugar, 2 g Fib