Smoked Turkey and Barley Stew

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. 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. 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