This is a print preview of "Chicken Mushroom Barley Soup" recipe.

Chicken Mushroom Barley Soup Recipe
by CookEatShare Cookbook

Chicken Mushroom Barley Soup
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  Servings: 10

Ingredients

  • 2 1/2 quarts. water
  • 3 lbs. chicken parts
  • 1 1/2 c. sliced celery
  • 1 1/2 c. sliced carrots
  • 1/2 c. minced onion
  • 2 teaspoon salt
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 1 pound mushrooms
  • 3/4 c. uncooked barley

Directions

  1. Place water, chicken, celery, carrot, onion, salt, thyme, bay leaf and pepper in a large saucepan; bring to a boil. Reduce heat and simmer, covered, till the chicken is tender, about 1 hour.
  2. Meanwhile, rinse, pat dry and slice mushrooms (should make about 5 1/2 c.); set aside.
  3. Strain chicken and vegetables, reserving broth. Remove chicken meat from the bones; cut the chicken into cubes.
  4. Return chicken, vegetables and reserved broth to the saucepan, along with the barley and reserved mushrooms; bring to a boil. Reduce heat and simmer, covered, till the barley is tender, about 40 min. Serves 8.