Ingredients
-
2
-
1
-
1
-
1
-
1
-
6
-
1/2
-
1/4
-
1/4
-
1/2
-
1/4
-
2
-
2
-
1/4
-
Directions
Chicken, Barley and Mushroom Soup, One of my all-time favourite soups, this is rich and very tasty No one needs to know that it’s healthy! You really should use the chicken thighs because it contributes a lot to the flavour and richness Enjoy!, I made this soup as written It was easy to make and had a lot of flavor My wife took one bite and all she said was WOW I definitely will make this again Thanks for sharing , Will be adding this soup to my favorites! used chicken tenderloins and didnt have sage on hand so added a little more thyme, dried parsley instead of fresh and only one cup of mushrooms Enjoyed the barley a nice change from noodles Will make sure I have sage on hand next time I make this soup Made and reviewed for Susie’s World Tour 2019 – Benelux
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Steps
|
1
Done
|
In a Large Saucepan, Heat Oil Over Medium Heat. Add Onion, Celery, Carrots and Cook, Stirring Frequently, 3-4 Minutes. Add Chicken and Keep Stirring For About 3 or 4 More Minutes, Until Lightly Browned. |
|
2
Done
|
Add Broth, Barley, Sage, Thyme, Salt, Pepper and Bay Leaves. Turn to Low, Cover and Simmer For 30 Minutes or Until Barley Is Cooked. |
|
3
Done
|
Add Mushrooms and Parsley and Cook For About 10 More Minutes or Until Mushrooms Are Heated Through. |
