My Mom's Chicken Barley Soup
1 tsp oil
2 cups mushrooms, chopped
1 onion, chopped
10 cups chicken stock
2 medium carrots, grated
2/3 cup pearl barley
1/4 - 1/2 tsp thyme or greek oregano, to taste
2 cups diced cooked chicken
fresh chopped parsley
Salt and pepper, to taste
Saute mushrooms and onion in oil until mushrooms are limp, about 5 minutes. While these are saute-ing, in a large pot add the chicken stock, carrots, pearl barley, and thyme or oregano.Add sauteed mushrooms and onion to the stock mix. Bring to a boil and simmer for 45 minutes. Stir occasionally. Add chicken and parsley and simmer another 5 minutes. Season with salt and pepper, as desired.Serves 4 - 5.
Mmm - sounds like the perfect thing for a coolish fall day.
ReplyDeleteLorrie
It was quite delicious, if I do say so myself!
ReplyDeleteThis sounds really good! I can't remember what kind of barley I've cooked before, but it seems it doesn't get done when I think it should. My grown daughter found out about a year ago that she's allergic to wheat. She doesn't cook much, but I want to learn to cook with more grains for her and for us. I'll have to try this recipe.
ReplyDeleteI want to thank you for the wonderful comment on my blog. It really moved me, and I was wondering if I could rewrite it in a post, giving you credit, of course. I have not been as active with this blog as I was at first. I seem to spend a lot of time garden blogging. I don't have as many reading my branches blog, but I'd like to have your comment in a post for anyone who does happen to read it. Let me know if it's OK with you, so I can say it was used with permission.
God bless,
Sue