Turkey Barley Soup
|Chicken broth||3 Cup (48 tbs)|
|Cooked barley||2 Cup (32 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Canned crushed tomatoes||1⁄2 Cup (8 tbs)|
|Thyme leaves||1⁄2 Teaspoon|
|Boneless skinless cooked turkey||12 Ounce, cubed|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Heat broth in medium saucepan.
Add next 8 ingredients to broth and simmer until vegetables are tender.
Add turkey, salt, and pepper, and cook 5 to 10 minutes.
Remove bay leaf and sprinkle soup with parsley before serving.