Ingredients
| 1 Tablespoon | olive oil |
| 1 | medium onion, peeled and diced |
| 2 | medium carrots, diced (about 1 1/2 cups) |
| 2 | celery stalks, diced |
| 8 Ounce | sliced mushrooms |
| 1/2 Cup | quick-cooking barley |
| 4 Cup | fat-free, low-sodium chicken broth |
| 2 Cup | water |
| 2 Cup | shredded or diced cooked turkey breast |
| 1/2 Teaspoon | salt |
| 1/2 Teaspoon | ground black pepper |
Instructions
Add the olive oil to a soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms to the pot. Sauté 8-10 minutes or until the onions start to turn clear. Add the barley, broth, and water. Bring to boil, reduce heat and simmer for 15 minutes. Add turkey. Season with salt and pepper. Cook until turkey is heated.
