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Turkey Mushroom & Barley Soup

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This hearty, flavorful Turkey Mushroom & Barley Soup features lean turkey cutlets, mushrooms, garlic and fresh thyme in a savory broth.

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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


  1. Soak dried mushrooms in 1 cup boiling water 20 minutes or until softened.

  2. 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.

  3. 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.

  4. Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

  5. 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.

  6. Cut into ½ strips and sprinkle with ground pepper and salt, if desired. Stir into soup; simmer 10 minutes.