![](https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup-1536x640.1675180939.jpg 1536w 640h, https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup-2048x853.1675180940.jpg 2048w 853h, https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup-375x156.1675180951.jpg 375w 156h, https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup-575x240.1675180952.jpg 575w 240h, https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup-775x323.1675180954.jpg 775w 323h, https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup-1024x427.1675180957.jpg 1024w 427h, https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup-1300x542.1675180960.jpg 1300w 542h, https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup-1700x708.1675180964.jpg 1700w 708h, https://www.hormelfoods.com/wp-content/uploads/Recipes_Turkey-Mushroom-Barley-Soup.1675180950.jpg 2400w 1000h)
This hearty, flavorful Turkey Mushroom & Barley Soup features lean turkey cutlets, mushrooms, garlic and fresh thyme in a savory broth.
Ingredients
½ | ounce dried mushrooms, preferably porcini |
1 | cup boiling water |
1 | tablespoon butter |
1 | (8-ounce) package sliced mushrooms |
½ | cup chopped onion |
2 | cloves garlic, minced |
2 | (13.75-ounce) cans reduced-sodium beef broth |
½ | cup quick-cooking pearl barley |
1 | tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves |
1 | (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets |
½ | freshly ground pepper |
¼ | teaspoon salt, if desired |
Directions
Soak dried mushrooms in 1 cup boiling water 20 minutes or until softened.
Meanwhile, melt butter in large saucepan over medium-high heat. Add sliced mushrooms, onion and garlic; cook 8 minutes, stirring occasionally. Drain soaked mushrooms, reserving liquid.
Coarsely chop mushrooms. Add mushrooms, beef broth, barley, thyme and mushroom soaking liquid to saucepan; bring to boil. Reduce heat; cover and simmer 15 to 18 minutes or until barley is tender.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Place turkey breast cutlets in hot skillet. Cook, turning occasionally, 11 to 13 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Cut into ½ strips and sprinkle with ground pepper and salt, if desired. Stir into soup; simmer 10 minutes.