Ground Turkey and Barley Soup with Mushrooms and Spinach

kalynskitchen.com

Emily Cleveland

2 tsp. 2 tsp. olive oil

1 large onion, diced

1 tsp. minced garlic

1 tsp. dried thyme

½ tsp. poultry seasoning

½ tsp. Spike Seasoning (optional)

8 to 12 oz. brown Crimini mushrooms, chopped in medium-sized pieces

4 cups vegetable stock (or use 2 14 oz. cans vegetable broth and ½ cup water)

4 cups mushroom stock (I used Better than Bouillon Mushroom Base mixed with water; if you don’t want to buy mushroom base, use 4 cups more vegetable stock)

½ cup pearl barley

1 lb. lean ground turkey

salt and fresh ground black pepper to taste

2 cups chopped spinach (or more)

2 T fresh squeezed lemon juice

freshly grated Parmesan for serving (optional)

Directions at kalynskitchen.com

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