Recipe: Turkey Vegetable Soup - Bruce Bradley

Ingredients

• 1-2 tablespoons extra virgin olive oil or avocado oil
• 1 onion diced (about 1 cup)
• 2-3 carrots sliced (about 2 cups)
• 4 celery stalks sliced (about 1 1/2 cups)
• 8 ounces mushrooms sliced (3+ cups)
• 2-3 tablespoons tomato paste
• 1 1/2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 8 cups turkey or chicken broth
• 3/4 cups whole grain barley or brown rice rinsed (see notes)
• 2-3 teaspoons lemon juice or red wine vinegar
• 4 cups turkey meat cooked, chopped, boneless
• 1-2 tablespoons cooking sherry
• 3/4 cup cream milk, or your dairy-free milk of choice