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    You are in: Home / Recipes / Hearty Mushroom-Barley Soup With Chicken and Vegetables Recipe
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    Hearty Mushroom-Barley Soup With Chicken and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    65 hrs 15 mins

    15 mins

    65 hrs

    Kittencalskitchen's Note:

    My family loves this soup and requests it often --- use only pearl barley for this, you can use leftover turkey in place of chicken. 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. Feel free to use any veggies you like in place of the peas or corn! Serve this hearty soup with crusty buns to dip into the broth, this recipe can easily be doubled.

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    1. 1
      In a large Dutch oven or saucepan heat butter over medium heat; add in onions, garlic, celery, carrots, mushrooms slices and cayenne (if using) and thyme; saute for about 5 minutes.
    2. 2
      Add in the chicken broth, bay leaf and barley; simmer covered for about 40 minutes, or until the barley is desired texture.
    3. 3
      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.
    4. 4
      Season with salt and pepper to taste.
    5. 5
      Ladle into bowls and sprinkle with more Parmesan cheese.

    Ratings & Reviews:

    • on December 21, 2009


      Wow!!! Fabulous soup. I didn't have any pre cooked chicken, so I used five chicken skinless chicken thighs. Wow!!!!

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    • on December 30, 2008


      This was delicious. The only changes that I made was to leave out the optional peas/corn and the half/half and parm cheese. I did up the cayenne added a jalpeno and increased some of the other veggies. This was a very thick hearty and satisfying soup!! I glad I have plenty of leftovers to freeze for future meals. Thank you. Diest

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    • on December 12, 2006


      This was made for todays lunch and is it ever delish. Substantial and warming it's a perfect winter dish. Made the full recipe and I'm very glad that I did, sometimes leftovers are a good thing. I used the chicken and peas and the only change I made was to use non fat evap milk for the 1/2 and 1/2. I really enjoy barley and I don't know why I don't use it more often. Thank you Kit for for another really good recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Hearty Mushroom-Barley Soup With Chicken and Vegetables

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 340.5
    Calories from Fat 148
    Total Fat 16.5 g
    Saturated Fat 7.7 g
    Cholesterol 65.1 mg
    Sodium 529.6 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 4.4 g
    Sugars 4.0 g
    Protein 21.9 g

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