Turkey Barley Mushroom Soup

from Williams-Sonoma

Serves 6-8

1 lb mushrooms
2 Tbsp olive oil
3 leeks, chopped
2 carrots, peeled and chopped
1/2 cup pearled barley
3 cloves minced garlic
2 turkey thighs (skin removed)
8 cups chicken broth
2 tsp soy sauce

Warm oil in a 6 quart stock pot over medium-high heat. Add leeks and saute until softened -- 5-7 minutes. Add mushrooms, carrots, barley and garlic. Saute 1 minute more. Add turkey and stock, reduce heat to low and simmer 1.5 hours. Remove turkey, cut meat off the bones, cut into bite-sized pieces, return meat to pot. Stir in soy sauce and season soup to taste with salt, pepper and parsley.

Make up to 2 days ahead and refrigerate or freeze up to 2 months.

THIS IS THE TURKEY BARLEY MUSHROOM SOUP RECIPE MOM PREFERS.