Ingredients
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6 cups unsalted chicken stock or 6 cups water
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3/4 cup hulled barley
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2 cups sliced fresh mushrooms
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1 cup sliced fresh carrot
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1 cup sliced celery (include leaves)
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1 cup chopped onion
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1 teaspoon dried thyme
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2 cups diced cooked turkey breast or 2 cups cooked chicken breasts
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fresh snipped parsley, for garnish
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1/4 teaspoon ground black pepper
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2 teaspoons chicken bouillon granules
Instructions
- Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
- Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
- Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.