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Chicken-Mushroom Soup with Barley
Ingredients:
3 lbs. assorted chicken pieces, skinned
2 1/2 qts. water
1 1/2 c. sliced celery
1/2 c. chopped onion
2 carrots, sliced
1 bay leaf
2 1/2 tsp. salt
1 tsp. dried thyme
1/4 tsp. pepper
1 lb. sliced fresh mushrooms
3/4 c. pearl barley, uncooked
3 lbs. assorted chicken pieces, skinned
2 1/2 qts. water
1 1/2 c. sliced celery
1/2 c. chopped onion
2 carrots, sliced
1 bay leaf
2 1/2 tsp. salt
1 tsp. dried thyme
1/4 tsp. pepper
1 lb. sliced fresh mushrooms
3/4 c. pearl barley, uncooked
Directions:
Combine first 9 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Drain, reserving chicken, vegetables and broth. Bone chicken; chop meat, and set aside. Return reserved vegetables and broth to pan; add mushrooms and barley, stirring well. Bring to a boil, cover, reduce heat, and simmer 30 minutes. Stir in reserved chicken, and simmer an additional 10 minutes or until barley is tender. Remove and discard bay leaf. Makes 11 cups.
Combine first 9 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Drain, reserving chicken, vegetables and broth. Bone chicken; chop meat, and set aside. Return reserved vegetables and broth to pan; add mushrooms and barley, stirring well. Bring to a boil, cover, reduce heat, and simmer 30 minutes. Stir in reserved chicken, and simmer an additional 10 minutes or until barley is tender. Remove and discard bay leaf. Makes 11 cups.
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