Ground Turkey and Barley Soup with Mushrooms and Spinach

INGREDIENTS

2 tsp

+ 2 tsp. olive oil

large onion, diced

1 tsp

minced garlic

1 tsp

dried thyme

1/2 tsp

poultry seasoning

1/2

tsp. Spike Seasoning (optional)

8 oz

brown Crimini mushrooms, chopped in medium-sized pieces

4 cups

vegetable stock (or use 2 14 oz. cans vegetable broth and 1/2 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)

1/2 cup

pearl barley

1 lb

lean ground turkey

salt and fresh ground black pepper

2 cups

chopped spinach (or more)

2 tbsp

fresh squeezed lemon juice

freshly grated Parmesan for serving (optional)