Smoked Turkey and Barley Stew

Quick-cooking barley can be found in either the breakfast cereal or soup section of the grocery store.

Yield: 10 servings (serving size: 1 cup)

Ingredients

• 1  tablespoon  olive oil
• 2  cups  chopped onion
• 1 1/2  cups  sliced carrot (about 3 medium)
• 1 1/2  cups  sliced celery
• 1  (8-ounce) package sliced mushrooms
• 1  cup  uncooked quick-cooking barley
• 1  (32-ounce) carton fat-free, less-sodium chicken broth, divided
• 2  cups  water
• 2  cups  cubed smoked turkey (about 12 ounces)
• 1 1/2  tablespoons  chopped fresh thyme
• 1  bay leaf
• 1  (0.88-ounce) package turkey gravy mix (such as French's)
• 1/3  cup  dry sherry
• 1/2  teaspoon  freshly ground black pepper

Preparation

1. Heat oil in a 4-quart Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 6 minutes, stirring frequently. Add mushrooms; cook 2 minutes. Stir in barley, 3 cups broth, water, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until barley is tender.

2. Combine gravy mix, 1 cup broth, and sherry, stirring with a whisk. Stir gravy mixture into barley mixture; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in pepper. Discard bay leaf.

carbo rating: 19

Nutritional Information

Calories:

191 (0.0% from fat)

Fat:

4.5g (sat 1g,mono 0.0g,poly 0.0g)

Protein:

14.6g

Carbohydrate:

24g

Fiber:

5g

Cholesterol:

26mg

Iron:

1.7mg

Sodium:

407mg

Calcium:

40mg