Serve your family this rich barley soup made with turkey and vegetables – a hearty skillet dinner.
You also can use leftover cooked turkey or chicken in this soup. Just add the turkey with the frozen vegetables.
Using quick-cooking barley really saves time, taking 10 to 12 minutes to cook, versus 45 to 50 minutes for regular barley.
One cup of cooked barley provides the same amount of protein as an 8-ounce glass of milk.
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