Turkey-Barley Soup with Mushrooms and Kale

Turkey-Barley Soup with Mushrooms and Kale

Turkey-Barley Soup with Mushrooms and Kale
Nutrition Information
  • Serves: 6 servings
  • Serving size: 6 servings
  • Calories: 325
  • Fat: 13 g
  • Carbohydrates: 35 g
  • Sugar: 3 g
  • Sodium: 282 mg
  • Fiber: 7 g
  • Protein: 20 g
  • Cholesterol: 57 mg
Prep time: 
Cook time: 
Total time: 
Photo courtesy of Kristen Massad
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 (8-ounce) package cremini mushrooms, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 pound lean ground turkey
  • ¼ cup unbleached all-purpose flour
  • 4 cups low sodium chicken broth
  • 3 cups water
  • ¾ cup dry Italian barley
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 3 cups chopped kale
  1. Heat the olive oil in a large soup pot over medium heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 3 minutes. Add the mushrooms, celery, carrots, and garlic and continue cooking until vegetables soften, about 5 minutes. Add the ground turkey and cook,using the back of a wooden spoon to break up large pieces, until cooked about 8 minutes.
  2. Sprinkle the vegetable mixture with the flour. Slowly add the vegetable broth, stirring continuously until incorporated. Add the water, barley, parsley, salt, and black pepper and stir to combine. Raise the heat to high and bring the mixture to a boil. Lower the heat to low and simmer, covered, until the flavors combine and barley is cooked through, 20 minutes. Add the kale and stir until wilted, about 3 minutes.
  3. Ladle 1½ cups of the soup into each of 6 bowls. Serve warm.


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