Beefy Mushroom Barley Soup

I'm never sure about sharing soup recipes. For me, they are really just a starting point. I would guess that this original soup recipe looked completely different. However, this is how it was made today. I ended up with 21 servings of ~1.5 cups each (I weighed them out and they were actually 12oz each). I did add some meat in from the homemade frozen stock, but I've left it out of the calculations here. I've added weights after anything that I double-checked by weight. That was what I used when calculating the calories/macros. This is meant to be a 'meal in a bowl' type soup. You could lower the fat by using more turkey, or a leaner ground beef. I specifically wanted to use up some ground beef that was in the freezer though.

2 lbs lean ground beef (85%)
2 lbs lean ground turkey
2 cups onion, chopped (11oz)
2 cups celery, chopped (10.7oz)
1 cup carrots, chopped (5oz)
22.5 oz mushrooms, roughly chopped
1 can tomato paste (5.5oz size)
4 cloves garlic, minced
1/2 cup dry red wine
1 cup pearl barley (7.5oz)
1 cup instant potato flakes (2oz)
2 bay leaves
3 tsp basil flakes
2 tsp thyme flakes
1 tsp ground pepper
20 cups beef broth and/or stock

Brown beef, turkey, and vegetables in large stockpot. You may need to add some stock to stop it from sticking. Add all remaining ingredients and bring to a boil. Simmer for 60-75 mins, stirring occasionally. Taste for seasoning and add salt if needed. (I don't normally have to as the stock had salt and so do commercial beef broths usually.) Add more broth if a thinner consistency is desired.

Entire recipe: 5059 cals (432g protein, 207g fat, 362g carbs, 66g fiber)

1/20th: 253 cals (22g protein, 10g fat, 18g carbs, 3g fiber)