Tuesday, March 8, 2011

Mushroom Barley and Chicken Soup.

So it got pretty cold here a week ago and I decided to try my hand at a soup. I had some fresh mushrooms and some barley, and a left over grilled chicken breast, So I figured why not soup.
Here Goes,
Prep Time, 15 Min
Cooking time 55 min.
Makes about 3 quarts, Great for leftovers, and let me say it is even better the second day.
This is a healty meal at about 156 calories.
Feel free to use this recipe as your own,

Mushroom Barley and Chicken Soup.

7 Cups of Chicken Broth, ( Reduced sodium if your using canned broth )
2 Medium carrots, peeled and sliced thin.
1 Medium onion chopped.
2 Garlic cloves minced.
1/2 teaspoon of dried basil, Or 1 1/2  tbl fresh chopped basil
1/2 teaspoon of oregano, or 1 1/2 tbl fresh chopped oregano.
1/2 teaspoon of fresh ground pepper, I use a mixed peppercorn blend (myspicesage.com)
1 1/2 cups of medium pearled barley.
2 cups of tomatoe juice, reduced sodium preffered.
1 can of fire roasted diced tomatoes, undrained.
1/2 pound or one 8oz package of mushroom, thinly sliced.
1/2 pound, of grilled or cooked chicken breast cut into 1/2 inch cubes.
Freshly grated parmesan for garnish.

Directions,
1.  In a dutch oven or large nonstick pot combine broth, carrots, onion, garlic, basil, oregano, and pepper and bring to a boil. Add barley and chicken, Reduce heat; cover and simmer for 45-55 minutes or unitl barley is tender.

2. Add tomatoes juice, diced tomatoed and mushrooms; cook for 10-15 minutes or until mushrooms are tender.

3. Pour into bowls and sprinkle some grated parmesan cheese in the center of the bowl.

4. Enjoy, This soup goes well with a grilled steak or can stand alone as a lunch.

We already ate all of this dish so I didnt get a good photo. But its very easy to do,you could even use leftover rotissire chicken,


If you have any questions feel free to drop me a line,
Have a great week, everyone.