Country Soup

Submitted by Chef #182713

"A family favorite on a chilly night. Serve with bread and it's a meal in itself."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 1 cup sliced fresh white mushroom
• 2 large carrots, sliced
• 1 small cauliflower, separated into flowerets and sliced
• 2 large celery ribs, sliced
• 1⁄4 teaspoon ground nutmeg
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon salt
• 8 cups chicken stock
• 1⁄4 cup butter or 1/4 cup margarine, melted
• 1⁄2 cup pot barley
• leftover cooked chicken, bits (optional)
• 1⁄2 cup sour cream
• chopped parsley

directions

1. Combine vegetables, seasonings and stock. Bring to a boil then simmer for 10 minutes.
2. Meanwhile, coat the barley in the melted butter.
3. Strain the vegetables and set aside.
4. Add the coated barley to the stock, bring to a boil, cover, and then simmer for 1 1/2 hours.
5. Return the vegetables to the stock and add the leftover chicken bits then simmer for 5 minutes.
6. Stir in sour cream.
7. Serve with a sprinkling of parsley.

Reviews

[DaniK]

This soup can also be made in a crockpot. Add all ingredients except for sour cream and parsley to the pot. Cook on low for 10 hours. Add sour cream and cook about 1/2 longer. Serve with a sprinkling of parsley.

 

[Chezjoy]

Delicious - I recommend serving it with a rustic bread and a light dessert such as fruit & yogurt.