PCC Turkey Mushroom Barley Soup

PCC Turkey Mushroom Barley Soup

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  • 1 pound turkey meat, cooked
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 3 ribs celery, diced
  • 1/2 pound crimini mushrooms, sliced
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons dried thyme
  • 4 cups PCC Turkey Stock
  • 2 cups mushroom broth
  • 1/2 cup pearled barley
  • 1/2 cup frozen peas
  • 1 tablespoons tamari


Pick meat from turkey and set aside. Make stock out of turkey bones.

Heat a large soup pot over medium heat. Add oil, onion, carrots, celery, mushrooms, salt, pepper and thyme; sauté until tender, about 8 minutes.

Add turkey stock and mushroom broth and bring to a boil. Stir in barley and simmer until barley has bloomed, 25 to 30 minutes.

Add peas, turkey and tamari and mix to combine.

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