Instructions: In Dutch oven, heat oil over medium heat. Add onion, celery, carrots and garlic. Saute 10 minutes, stirring frequently.

Meanwhile, place mushrooms in heat-proof bowl. Pour on boiling water and set aside 10 minutes.

Add barley to vegetables and saute 2 minutes.

Strain mushrooms through sieve, reserving liquid. Add mushrooms and liquid to vegetables. Stir in chicken broth and bring to a boil. Reduce heat to low.

Add potatoes. Cover and simmer 45 minutes or until barley is tender. Stir in turkey, dill and pepper. Simmer 5 minutes. Spoon into bowls. Top each serving with a tablespoon of sour cream.

This recipe yields 6 entree servings.

Comments: To cut the sodium, use a sodium-reduced broth.

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