Smoked Turkey and Barley Stew

Oxmoor House
Quick-cooking barley can be found in either the breakfast cereal or soup section of the grocery store.
10 servings (serving size: 1 cup)


+ Add To Shopping List
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


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

Created date

April 2008

Nutritional Information

Calories 191
Caloriesfromfat 0.0 %
Fat 4.5 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.6 g
Carbohydrate 24 g
Fiber 5 g
Cholesterol 26 mg
Iron 1.7 mg
Sodium 407 mg
Calcium 40 mg