Mushroom Barley Soup
This soup gets thicker if left overnight in the refrigerator so you might want to thin out with a little water or broth when rewarming it, this is a thick hearty soup so all that is needed is crusty buns on the side to dip into the broth
Servings 6-8
INGREDIENTS:
olive oil plus 2 tablespoon butter
2 medium onions, chopped
4 large garlic cloves, minced
1 small celery rib, diced
2 large carrots, peeled and diced
1/2 lb fresh button mushrooms, sliced(can use more)
1/4 teaspoon cayenne pepper (or adjust to taste)
1 1/2 teaspoons dried thyme (rubbed between fingers to release the flavor)
4 cups chicken broth
1 large bay leaf
1/2 cup pearl barley (washed over with cold water)
2 cups cubed cooked chicken or ham
1 cup frozen peas or corn
1 (10-1/2 ounce) can condensed cream of chicken soup, undiluted
1/2 cup light cream (or use 1/4 each cup milk and whipping cream)
1/3 cup grated Parmesan cheese (more for sprinkling)
salt and fresh ground black pepper, to taste
INSTRUCTIONS:————————————————
In a large Dutch oven or saucepan oil with 2 tablespoons butter over medium heat (use enough oil to coat the bottom of you saucepan) .
Add in onions, garlic, celery, carrots, mushrooms slices, cayenne and thyme; saute for about 5 minutes.
Add in the chicken broth, bay leaf and barley; simmer covered for about 40 minutes, or until the barley is desired texture.
Add in the cooked chicken or ham, peas, cream of chicken soup, half and half cream and Parmesan cheese; simmer for 10-15 minutes over medium-low heat.
Season with salt and pepper to taste.
Ladle into bowls and sprinkle with more Parmesan cheese.
You will also find this recipe on www.recipezazz.com
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