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Chicken soup with mushrooms and barley
Ingredients
- 1 lbs chicken thighs
- 6 cups chicken broth
- ½ cup pearl barley
- 1 cup fresh shiitake mushrooms
- 1 cup white mushrooms
- 3 leeks
- 3 cloves of garlic
- 2 carrots
- 2 tablespoons dried shiitake mushrooms
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
Directions
- Soak dried shiitake mushrooms in 2 cups of boiling water for 20-30 minutes. Strain mushrooms and reserve liquid. Squeeze mushrooms to remove all the water and then dice.
- Heat oil in a large pot over medium heat, add coarsely chopped leeks and garlic. Cook until softened.
- Add chopped carrots, fresh shiitakes (stems removed, caps chopped), chopped white mushrooms and cook until softened. Season with salt and pepper.
- Add chopped chicken and cook until no longer pink on the outside (about 5 minutes).
- Add broth, barley, thyme and shiitake mushrooms & soaking liquid.
- Simmer soup until the barley is tender, about 1 hour.
