Ground Chicken Barley Spinach Soup

2 tbsp EVOO
1 onion (large, diced)
1 tsp minced garlic
1 tsp dried thyme
1/2 tsp poultry seasoning
1/2 tsp seasoning (Spike, optional)
10 ozs mushrooms (brown Crimini, chopped in medium-sized pieces)
8 cups vegetable stock (or use 2 14 oz. cans vegetable broth and 1/2 cup water)
1/2 cup pearl barley
1 lb ground turkey (lean)
salt
ground black pepper
2 cups spinach (chopped, or more)

1. Heat 1 tbsp. oil in heavy dutch-oven type pan. Add the chopped onions and saute over high heat until the onions are softened and starting to brown, about 5 minutes. Turn heat to medium, add garlic, thyme, poultry seasoning, and Spike Seasoning (if using) and saute 1-2 minutes more.
2. add the chopped mushrooms, vegetable stock, mushroom stock (or more vegetable stock), and barley, turn the heat to medium low, and and let the mixture simmer about 30 minutes or until the barley is starting to get tender.
3. When barley is nearly tender, heat the other 2 tsp. oil in a large heavy frying pan and cook the ground turkey over medium-high heat until it's nicely browned, breaking apart with a turner as it cooks. Season to taste with salt and fresh ground black pepper. Add the meat to the soup pot and continue to cook 20-30 minutes more, until the barley is done. (You may need to add a cup or two of water.)
3. When the barley is tender, add the spinach and cook until it's wilted, about 10 minutes.

Serving Size: 6