Hearty Mushroom-Barley Soup With Chicken and Vegetables
- Ready In:
- 65hrs 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 44.37 ml butter or 44.37 ml olive oil
- 2 medium onions, chopped
- 44.37 ml fresh minced garlic
- 1 small celery rib, diced
- 2 large carrots, peeled and diced
- 226.79 g white button mushrooms, sliced
- 2.46 ml cayenne pepper (to taste) (optional)
- 7.39 ml dried thyme
- 946.36 ml low sodium chicken broth
- 1 large bay leaf
- 118.29 ml pearl barley (washed over with cold water)
- 473.18 ml cubed cooked chicken or 473.18 ml ham
- 236.59 ml frozen peas (optional) or 236.59 ml corn (optional)
- 283.49 g can cream of chicken soup, undiluted
- 118.29 ml half-and-half cream (or use 1/4 each cup milk and whipping cream)
- 59.14 ml grated parmesan cheese (more for sprinkling)
- salt and black pepper
directions
- 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.
- 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.
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Reviews
-
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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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.