Hearty Mushroom-Barley Soup With Chicken and Vegetables
- Reviews 3
Ready In: 65 hrs 15 mins
Serves: 6-8
Ingredients
- 3 tablespoons butter or 3 tablespoons olive oil
- 2 medium onions, chopped
- 3 tablespoons fresh minced garlic
- 1 small celery rib, diced
- 2 large carrots, peeled and diced
- 1⁄2 lb white button mushrooms, sliced
- 1⁄2 teaspoon cayenne pepper (to taste) (optional)
- 1 1⁄2 teaspoons dried thyme
- 4 cups low sodium chicken broth
- 1 large bay leaf
- 1⁄2 cup pearl barley (washed over with cold water)
- 2 cups cubed cooked chicken or 2 cups ham
- 1 cup frozen peas (optional) or 1 cup corn (optional)
- 1 (10 ounce) can cream of chicken soup, undiluted
- 1⁄2 cup half-and-half cream (or use 1/4 each cup milk and whipping cream)
- 1⁄4 cup 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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