Turkey Mushroom Barley Soup

• Turkey soup can be a meal in itself. 
• Start with the Turkey Broth recipe. That includes the carrots, turkey meat, and bay leaves reserved from that recipe.
• Adjust the amount of potatoes depending on how much stock you have, and how much barley you use.
• Barley has gluten in it. To make this recipe gluten free, leave out the barley and use rice, wild rice, millet, or quinoa instead.

Turkey broth -- recipe here

Turkey meat -- recipe here
2 bay leaves reserved from the turkey broth recipe

½ to 1 cup barley

4 to 6 potatoes, peeled and cut into large chunks
½ ounce dried mushrooms -- I used Mycological organic maitake mushrooms

Salt

½ teaspoon thyme or winter savory

Carrots reserved from the turkey broth recipe, sliced

• In a soup pot, heat up the turkey broth, turkey meat, and bay leaves.
• Add the barley, potatoes, and thyme or winter savory.
• Cook until the barley and potatoes are done.
• Meanwhile, simmer mushrooms in 1 cup water for 20 minutes. Strain mushroom broth into the soup. Dice the mushrooms and add to the soup.
• Check the seasoning. Add salt if needed.
• Two minutes before serving, add the carrots.