Turkey Barley Soup Recipe
1 T. olive oil
1 C. chopped onion
1 lb. turkey breast tenderloins, cut into cubes
1/2 t. dried sage
1/2 t. salt
1/8 t. black pepper
1 (10 oz.) box fresh mushrooms, sliced
1 (14 1/2 oz.) can chicken broth
5 C. water
1/2 C. quick-cooking barley
Heat the oil in a soup pot set over medium high. Add the onion, and stir. Add the turkey, sprinkle with the sage, salt and pepper, and cook, stirring for 1 minute. Add the mushrooms, and cook, stirring occasionally, for 5 minutes, or until the turkey is lightly browned and the mushrooms tender.
Add the broth and the water, and bring to a boil. Stir in the barley, reduce the heat, and cover the pot. Simmer for 10 minutes, or until the barley is tender and cooked through.
Makes 4 servings.
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