Chicken, Mushroom, and Barley Soup

Name: Chicken, Mushroom, and Barley Soup
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons olive oil; 2 leeks, chopped, using the white and some of the tender green parts; 3 stalks celery, with leaves, chopped; 3 medium carrots, chopped; 1 lb cremini mushroom, sliced; 1 teaspoon dried thyme; 1 bay leaf; 1 cup pearl barley; 6 cups chicken broth; 1/4 cup dried porcini mushrooms; 1/4 cup dry sherry; 2 cups bite-size pieces cooked chicken

Submitted by ratherbeswimmin

"In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips"

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Ready In:: 7hrs 30mins
Ingredients:: 12
Serves:: 8

ingredients

3 tablespoons olive oil
2 leeks, chopped, using the white and some of the tender green parts
3 stalks celery, with leaves, chopped
3 medium carrots, chopped
1 lb cremini mushroom, sliced
1 teaspoon dried thyme
1 bay leaf
1 cup pearl barley
6 cups chicken broth
¹⁄₄ cup dried porcini mushrooms
¹⁄₄ cup dry sherry
2 cups bite-size pieces cooked chicken

directions

Heat the oil in a large skillet over med-high heat.
Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
Remove the bay leaf before serving.