PCC Turkey Mushroom Barley Soup | PCC Natural Markets

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PCC Turkey Mushroom Barley Soup

Yield: About 10 cups

Your rating: None (2 votes)
Your rating: None (2 votes)


These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


Pick meat from turkey and set aside. Make stock out of turkey bones.

Heat a large soup pot over medium heat. Add oil, onion, carrots, celery, mushrooms, salt, pepper and thyme; sauté until tender, about 8 minutes.

Add turkey stock and mushroom broth and bring to a boil. Stir in barley and simmer until barley has bloomed, 25 to 30 minutes.

Add peas, turkey and tamari and mix to combine.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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