Chicken, Mushroom, and Barley Soup |
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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips 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:
1. Heat the oil in a large skillet over med-high heat.
2. Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
3. 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.
4. Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
5. Remove the bay leaf before serving.
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