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Smoked Turkey and Barley Stew

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

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

Nutrition 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

How to Make It

  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.

  3. carbo rating: 19

The Complete Step-by-Step Low Carb Cookbook