Ingredients:
- 2 Tbsp. butter
- 5 medium carrots, chopped
- ½ cup celery, chopped
- 1 medium onion, chopped
- 1 cup mushrooms, sliced
- 2/3 cup quick-cooking barley
- 6 cups reduced-sodium chicken broth
- 2 cups cubed cooked turkey breast
- 2 cups fresh baby spinach, optional
- 1/2 tsp. pepper
Directions:
- In a large saucepan, heat butter over medium-high heat. Add carrots, mushrooms, celery and onion; cook and stir until tender, 4 to 5 minutes. Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10 to 15 minutes.
- Stir in turkey and pepper and add spinach if using. Heat through.
