- Yields: About 10 cups
- Ingredient Notes: Corn-free, Egg-free, Peanut-free, Tree nut-free
Ingredients
- 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
Directions
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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