Smoked Turkey and Barley Stew

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 1.5 cups carrots sliced ( 3 medium)
• 1.5 cups celery sliced
• 0.3 cup cooking sherry dry
• 1.5 tablespoons thyme leaves fresh chopped
• 8 ounce mushrooms sliced
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 1 cup quick-cooking barley uncooked
• 12 ounces turkey smoked cubed
• 0.9 ounce turkey gravy mix (such as French's)
• 2 cups water 
• 32 ounce carton fat-free divided

Equipment

• whisk
• dutch oven

Directions

1. Heat oil in a 4-quart Dutch oven over medium-high heat.
2. Add onion, carrot, and celery; cook 6 minutes, stirring frequently.
3. Add mushrooms; cook 2 minutes. Stir in barley, 3 cups broth, water, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until barley is tender.
4. Combine gravy mix, 1 cup broth, and sherry, stirring with a whisk. Stir gravy mixture into barley mixture; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in pepper. Discard bay leaf.
5. carbo rating: 19