Ingredients
-
4
-
1
-
1
-
1/2
-
-
1/2
-
3
-
1 1/2
-
1/2
-
1 1/2
-
-
1
-
-
2
-
1
Directions
Chicken Mushroom Barley Soup, a twist on chicken soup & mushroom barley soup that will literally make your taste buds come alive! These ingredients came together after I cleaned the refrigerator , This soup is DE-LISH! Add all the rosemary as recommended and use a combo of light and dark meat I made this for a couple whose wife was recuperating from surgery last year and they still compliment me on this soup Yum! Yum! BTW, I have added baby kale to this and it’s very good, also , Thank you so much for sharing this recipe I love soups and I have just started trying to keep my carbs at 20 per meal so I was excited to find this recipe I tried to keep to your recipes but had to make some adjustments for the ingredients that I had on hand I had a whole chicken so I gently simmered it with onions, carrots, celery, black peppercorns and garlic I also put thyme, rosemary and bay leaves in at this time When the chicken was done and cooled it was deboned I strained the cooking liquid and fortified the stock with Better than Bouillon for chicken ( about 3 tablespoons ) I re seasoned with more rosemary, thyme, sage, a bay leaf and marjoram I only had dry spices and herbs so that is what used I added the sage and marjoram for my tastes I cooked the barley for 30 minutes and then added the carrots and celery and then the sauteed leeks and mushrooms I continued cooking for another 30 minutes and then added the cooked chicken I had to simmer just a little longer to get the barley perfect, which I think was 10 minutes We both loved this soup and it is a keeper and one that we will have often I can not thank you enough for this delightful dish
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Steps
|
1
Done
|
Mince Garlic; Slice Leek Longways Then Chop. |
|
2
Done
|
Place a Standard Dutch Oven(or Soup Pot If You Don't Have a Dutch Oven) on the Stove Top. |
|
3
Done
|
Add a Splash of Olive Oil, Garlic, Leek, Onion and Rosemary and Saute Over Medium High Heat For Several Minutes. |
|
4
Done
|
Add White Wine and Stir Gently For One Minute. |
|
5
Done
|
Add Chicken Broth, Mushrooms, Bay Leaves, Carrots, Celery,and Barley and Increase Heat Slightly. Stir Occasionally Until Mixture Comes to a Boil. Reduce Heat to Simmer. |
|
6
Done
|
Chop Chicken Into Strips. Add a Splash of Olive Oil to a Frying Pan and Brown Chicken on Both Sides. While Chicken Is Cooking, Season With Pepper & Thyme. |
|
7
Done
|
Add Chicken to Soup Mixture. Again Bring Mixture to a Boil. After It Reaches the Boiling Stage, Reduce Heat to Simmer and Partially Cover. |
|
8
Done
|
Cook Approximately 30 Minutes (stirring Occasionally) to Insure Chicken Is Cooked Through. |
