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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A family favorite on a chilly night. Serve with bread and it's a meal in itself. Ingredients:
1 cup sliced fresh white mushroom |
2 large carrots, sliced |
1 small cauliflower, separated into flowerets and sliced |
2 large celery ribs, sliced |
1/4 teaspoon ground nutmeg |
1 teaspoon dried basil |
1 bay leaf |
1 teaspoon salt |
8 cups chicken stock |
1/4 cup butter or 1/4 cup margarine, melted |
1/2 cup pot barley |
leftover cooked chicken, bits (optional) |
1/2 cup sour cream |
chopped parsley |
Directions:
1. Combine vegetables, seasonings and stock. Bring to a boil then simmer for 10 minutes.
2. Meanwhile, coat the barley in the melted butter.
3. Strain the vegetables and set aside.
4. Add the coated barley to the stock, bring to a boil, cover, and then simmer for 1 1/2 hours.
5. Return the vegetables to the stock and add the leftover chicken bits then simmer for 5 minutes.
6. Stir in sour cream.
7. Serve with a sprinkling of parsley.
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