Smoked Turkey-Barley Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrots
1		Garlic clove - finely chopped
1		Dried wild mushrooms - (2 oz)
1 cup	237ml	Boiling water
2/3 cup	157ml	Pearl barley
6 cups	1422ml	Chicken broth
6 cups	1422ml	Red potatoes - unpeeled, cubed (small)
8 oz	227g	Smoked turkey breast - diced
1 teaspoon	5ml	Minced fresh dill
1/4 teaspoon	1.3ml	Freshly-ground black pepper
6 tablespoons	90ml	Fat-free sour cream

Recipe Instructions

In Dutch oven, heat oil over medium heat. Add onion, celery, carrots and garlic. Saute 10 minutes, stirring frequently.

Meanwhile, place mushrooms in heat-proof bowl. Pour on boiling water and set aside 10 minutes.

Add barley to vegetables and saute 2 minutes.

Strain mushrooms through sieve, reserving liquid. Add mushrooms and liquid to vegetables. Stir in chicken broth and bring to a boil. Reduce heat to low.

Add potatoes. Cover and simmer 45 minutes or until barley is tender. Stir in turkey, dill and pepper. Simmer 5 minutes. Spoon into bowls. Top each serving with a tablespoon of sour cream.

This recipe yields 6 entree servings.

Nutritional Analysis Per Serving: 240 calories; 3.5 g. fat; 15.5 g. protein; 35 g. carbohydrate; 22.5 mg. cholesterol; 1,858 mg. sodium; 8 g. dietary fiber.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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