Chickenbarleyandmushroomsoup Recipes

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 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, MUSHROOM AND BARLEY CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Bring a saucepan of salted water to a boil.
• Add the barley, decrease heat to low, cover, and simmer until the barley is tender, about 45 minutes.
• Drain in a coarse-mesh sieve.
• Meanwhile, season the chicken with the rosemary, ½ tsp salt, and ½ tsp pepper.
• In a large, heavy ovenproof pot, warm the oil over med-high heat.
• Add the chicken thighs, skin side down, and cook, turning once, until golden brown, 8-10 minutes total.
• Transfer the chicken to a plate.
• Pour off all but 1 T fat from the pan and add the celery, yellow onion, garlic, and pine nuts.
• Saute until vegetables are soft, about 2 minutes.
• Stir in the barley, mushrooms, and broth.
• Adjust the seasoning, and return the chicken to the pot.
• Bake, uncovered, until the mushrooms are tender and the chicken meat slips easily from the bones, 15-20 minutes.
• During the last 5 minutes, sprinkle with the green onions.
• Serve directly from the pot.

CHICKEN, MUSHROOM, AND BARLEY SOUP

Steps:

• Heat the oil in a large skillet over med-high heat.
• Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
• Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
• Remove the bay leaf before serving.