Chicken Barley And Mushroom Soup Food

CHICKEN, BARLEY & MUSHROOM SOUP

Steps:

• Soak dried shiitakes in boiling water for 20 minutes. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice.
• Meanwhile, heat oil in a large pot over medium heat. Add leeks and garlic; cook, stirring, until very soft, about 4 minutes. Add carrots, fresh shiitakes, white mushrooms, salt and pepper; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Add chicken and cook, stirring, until it is no longer pink on the outside, about 4 minutes.
• Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes. Stir in vinegar.

CHICKEN, BARLEY AND MUSHROOM SOUP

Steps:

• 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.
• Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.
• Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.

CHICKEN MUSHROOM BARLEY SOUP

Steps:

• Mince garlic; slice leek longways then chop.
• Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
• Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
• Add white wine and stir gently for one minute.
• 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.
• 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.
• Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
• Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

CHICKEN AND BARLEY SOUP

Steps:

• Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
• 1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
• Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
• Divide the soup among bowls. Top with the sour cream, dill and more paprika.

MUSHROOM BARLEY SOUP

Steps:

• Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
• Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
• Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

CHICKEN MUSHROOM BARLEY SOUP

Steps:

• 1. In a 4 qt pan over medium high heat add butter and olive oil, when butter is melted and bubbly add onions, celery, carrots and mushrooms. Cook stirring occasionally for 3-5 minutes then add salt, pepper, garlic, thyme and tomato paste. Continue to cook 3 more minutes then add broth, water and barley. Bring to a boil, cover and simmer 30-40 minutes. Add in chicken and simmer another 15 minutes. Taste and season with more salt and pepper if desired. Enjoy! :o)
• 2. *I buy tomato paste in a tube, so I can add a touch of it here and there to dishes I make. It can be found by the canned tomato sauces.

CHICKEN BARLEY SOUP

Steps:

• In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.