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.

Mushroom Turkey Barley Soup

1 Tbsp butter
1/2 c onion, chopped
2 cloves minced garlic
5 c chicken broth
1/3 c pearl barley
1 T soy sauce
4 carrots, sliced
2 tsp dried dill weed
pepper to taste
8 oz mushrooms, coarsely chopped
1 lb turkey breast, cubed

Melt butter in a stock pot over medium heat. Add onion and cook, stirring occasionally, for 5 minutes, or until onions are tender but not brown. Add mushrooms and continue to cook, stirring occasionally, for 5 minutes.

 Stir in garlic and cook 1 minute. Add stock, barley, soy sauce, and turkey. Bring to a boil, reduce heat to low, cover and cook for 30 minutes.

Add carrots, dill, and pepper. Cover and cook for 15 minutes, or until barley and vegetables are tender.

Turkey (or chicken) Parmesan

2 cups marinara sauce
1/2 cup pine nuts, coarsely chopped
1 oz grated Parmesan cheese (1/4 c)
1/2 t dry Italian seasoning
1 pound turkey or chicken cutlets, about 1/3" thick in 4 pieces
2 t olive oil
2 oz shredded mozzarella

Heat oven to broil. Heat sauce on stove and keep warm. Combine pine nuts, parmesan and Italian seasining in a wide, shallow dish. Season meat on both sides with salt and pepper, then dredge in the mixture, pressing to adhere.

Heat oil in a large skillet. Add meat and cook until coating is golden brown and juices run clear, about 4 min per side. If nuts are browning too quickly, reduce heat.

Place meat in a baking pan and top evenly with cheese and broil until cheese is melty, less than 1 min. Spoon 1/2 cup of sauce on each plate and top each with a piece of meat.

Serves 4:
Cal: 380
Fat: 21
sat: 4
Protein: 39g
Carb: 10g
fiber: 3g
Sodium: 650mg