Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning -- you don't want an overly salty broth.

Ingredients Nutrition

Directions

  1. Dice all the vegetables and mix, then set aside.
  2. Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
  3. In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
  4. Heat a large saute pan, then add the olive oil and keep on medium heat.
  5. When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
  6. Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
  7. When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
  8. Continue to stir -- the soup should become thick.
  9. Garnish with parsley & scallions, then serve.