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Turkey, Barley, and Mushroom Soup
Soup

Turkey, Barley, and Mushroom Soup

Credit: myDinnerPlan

A hearty turkey and barley soup brimming with earthy mushrooms, aromatic leek, and crisp celery, brightened by lemon and fresh parsley. The broth simmers gently, allowing the pearl barley to become tender while the smoked paprika and oregano lend a subtle depth, creating a comforting bowl perfect for any season.

55 mins 6 servings
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Ingredients

  • 1 pound Ground Turkey Meat
  • 6 cups Low-Sodium Chicken Broth
  • 2 stalks of Celery
  • 8 ounces Cremini Mushroom
  • 3 cloves of Garlic
  • 1 Leek
  • ¼ cup Parsley (Fresh)
  • 1 teaspoon Kosher Salt
  • ¾ cup Pearl Barley
  • 1 tablespoon Lemon (Juice)
  • 1 tablespoon Worcestershire
  • 1 Bay Leaves
  • ½ teaspoon Black Pepper
  • ½ teaspoon Oregano (Dry)
  • 1 teaspoon Paprika (Smoked)
  • 1 tablespoon Olive Oil

Directions

  1. Mise en place: Slice the leek into thin rings, dice the celery stalks, quarter the cremini mushrooms, crush the garlic cloves, and roughly chop the parsley; keep the oregano leaf, bay leaf, lemon juice, and all measured liquids nearby.
  2. Place a Dutch oven on the stove over medium‑high heat, drizzle in the tablespoon of olive oil, and let it heat until it shimmers.
  3. Add the pound of ground turkey, sprinkle the full teaspoon of salt and a pinch of black pepper, then break the meat apart with a wooden spoon, cooking until the pink fades, about six minutes.
  4. Introduce the prepared leek, celery, and mushroom pieces, stirring occasionally so the vegetables soften and the mushrooms release their moisture, roughly seven minutes.
  5. Scatter the minced garlic, smoked paprika, and the oregano leaf over the mixture; stir quickly and let the aromas develop for about thirty seconds.
  6. Pour in the six cups of chicken broth, stir in the three‑quarters cup of pearl barley, drop in the bay leaf, and drizzle the tablespoon of Worcestershire sauce; raise the temperature until the soup reaches a vigorous boil.
  7. When boiling, reduce the heat to maintain a gentle simmer, leave the pot uncovered, and let it cook, giving it a stir now and then, until the barley is tender, approximately thirty‑five minutes. If the soup thickens too much, loosen it with a splash of water.
  8. Take out the bay leaf, then fold in the tablespoon of lemon juice and the chopped parsley; taste and adjust seasoning if necessary.
  9. Spoon the hot soup into bowls and serve immediately.