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Smoked Turkey-Barley Soup

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1 tablespoon olive oil
1 medium onion; finely chopped
1 cup chopped celery
1 cup chopped carrots
1 garlic clove; finely chopped
1 package dried wild mushrooms - (2 oz)
1 cup boiling water
2/3 cup pearl barley
6 cups chicken broth
6 small red potatoes; unpeeled, cubed
8 ounces smoked turkey breast; diced
1 teaspoon minced fresh dill
1/4 teaspoon freshly-ground black pepper
6 tablespoons fat-free sour cream

In Dutch oven, heat oil over medium heat. Add onion, celery, carrots and
garlic. Saute 10 minutes, stirring frequently.

Meanwhile, place mushrooms in heat-proof bowl. Pour on boiling water and
set aside 10 minutes.

Add barley to vegetables and saute 2 minutes.

Strain mushrooms through sieve, reserving liquid. Add mushrooms and
liquid
to vegetables. Stir in chicken broth and bring to a boil. Reduce heat
to
low.

Add potatoes. Cover and simmer 45 minutes or until barley is tender.
Stir
in turkey, dill and pepper. Simmer 5 minutes. Spoon into bowls. Top
each serving with a tablespoon of sour cream.

This recipe yields 6 entree servings.

Nutritional Analysis Per Serving: 240 calories; 3.5 g. fat; 15.5 g.
protein; 35 g. carbohydrate; 22.5 mg. cholesterol; 1,858 mg. sodium;
8
g. dietary fiber.

Comments: To cut the sodium, use a sodium-reduced broth.

Source:
"Lynn Thomas on the www.prodigy.net Food BB"
S(Formatted for MC5):
"01-26-2000 by Joe Comiskey - "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 291 Calories; 7g Fat (20.4%
calories
from fat); 20g Protein; 38g Carbohydrate; 6g Dietary Fiber; 27mg
Cholesterol; 829mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from Bev Bennett, and as published in Newsday, 12-27-1999

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan