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LOOKING for: Chicken, mushroom and barley soup

16 years ago

I am looking for a soup recipe you can recommend using chicken, mushrooms and barley. I've googled a few but would like to know if anyone has first hand experience with a great recipe. Thanks.

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Comments (5)

lindac
16 years ago
I usually use barley with beef or lamb and rice, brown or wild with chicken...but you must have your reasons.
I begin by making my own killer chicken broth. It involves about 7 or 8 pounds of chicken backs, wings etc...carrots onion celery parsnip, parsley etc and simmering for 6 hours and then straining through a cloth. Cool and skim off the fat.
Then get out your soup pot.
Add:
1 chopped onion
4 ribs of celery, chopped
2T. butter ( or olive oil)
Sautee slowly until soft and beginning to brown.
Add 2 quarts of chicken broth and
1/2 cup barley or brown rice
And while it's coming to a boil, cut 3 or 4 carrots into buttons.
Add the carrots
And 1 10 oz can of chopped tomatoes...NOT in puree
1 bay leaf
1 T chopped parsley, dried or 3 T chopped fresh
1/4 tsp fresh ground black pepper
2 T sherry wine
Simmer about 30 minutes
Add 2 large boneless skinless chicken breasts cut into skinny slices ( it's easier to do if the chicken is partially frozen)
Continue simmering 20 to 30 minutes until chciken is no longer pink.
Don't over cook at this point or the chicken will get stringy.
Linda C
tangerine_z6
Original Author
16 years ago
Thanks. I think the chicken stock is key!
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Chicken Barley Soup?
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I've never made chicken and barley soup but lots of other people have. (I never recovered from a bad childhood barley experience. Campbell's. A texture thing I think.) Here is a link that might be useful: Chicken and barley soup recipes.
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Here we go - you'll notice that it's very similiar to daisy's. 1 boiling fowl (with giblets) 1 bay leaf 1 lb leeks, slit, cleaned and cut into 1 inch pieces 4 pints stock or water (10 cups) 2 tablespoons barley or long grain rice salt and pepper Put bird, giblets, stock, bay leaf, leeks and plenty of seasoning into a large pan. Bring to the boil and skim. Reduce heat, cover pan and simmer for 2-3 hours until bird is tender. Remove bird, giblets and bayleaf and skim any surface fat. Add barley or rice and simmer for another 30 minutes. If you are *odd* LOL and want to add prunes, add 4oz of dried prunes which have soaked overnight when you add the barley or rice. Note that this is a British recipe and uses British measures. Another Scottish recipe you might like for the depths of winter - Stovies cold, diced or sliced, leftover roast beef or lamb peeled and sliced potatoes (thick and thin slices) leftover cold roast potatoes and gravy if you have any sliced onion stock butter salt and pepper Melt a reasonable amount of butter over a medium heat and add the sliced raw potatoes and onion and salt and pepper. Cook without much attention for about 10 minutes ie leave it, stir, leave it, stir. You want bits to stick. Add the meat (also irregularly cut up), stock and any left over potatoes and garvy if you have them. Bring to the boil and turn down as low as you possibly can, stirring occasionally, more often towards the end. Cook until it's 'right', at least 45 minutes to an hour. It's right when it doesn't have very much liquid left in it. If you put it on a plate and tilt the plate it shouldn't move too much :)). The thicker slices of potato should be cooked but still a bit chunky for body. It's real comfort, warming food. It doesn't look much on the plate but 'meat and potatoes' men in particular love it. Susan
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LOOKING for: mushroom soup
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Comments (7)
Doesn't look like Becky is going to post that recipe, so here is one I have in my "to try" file. Roasted Tomato Basil Soup Copyright, 1999, The Barefoot Contessa Cookbook Prep Time: 15 minutes Cook Time: 1 hour 35 minutes Yield: 6 to 8 servings 3 pounds ripe plum tomatoes, cut in half 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed 1 teaspoon fresh thyme leaves 1 quart chicken stock or water Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold. Linda
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RECIPE: chicken & rice & cream of mushroom soup
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Comments (5)
My mother made that. It was called Chicken Continental. I have a photocopy of the original from the magazine (probably from the early 70s). It was one of my favorites, I just made it last week!. Toss chicken parts from a whole, cut up chicken in flour (it has to be chicken still on the bone, boneless doesn't work. You can use all legs/thighs to save money, I don't think all breasts works, I've tried it). Brown all sides of the chicken pieces in a heavy pan using a little oil (the recipe says to use a stick of butter, I find that ends up burning). Set aside on a plate. Dice an onion and several pieces celery (5 stalks maybe) and cook in the pan (you can adjust the onion and celery depending on your taste, my father likess more celery). Take a can of Cream of Mushroom soup or Cream of Chicken soup and wisk with enough water to match the amount of rice you are going to use (see below). Pour half into the pan with the onion and celery. Add the rice and mix (you can use varying amounts of rice, depending on how many people there are, just make sure you use the right amount of water as well). Add salt and pepper to taste. I make all this in a Le Creuset that can go in the oven. I just put the chicken on top of the rice, press it in a little and then pour the rest of the liquid over the chicken. Bake in the oven, 350, for 30 minutes or until the chicken is 160 degrees. My mother used an oven safe glass casserole. She would butter the dish and then put the rice mixture in the casserole, add the chicken and put the rest of the liquid on top. Either way, it has to be cooked covered. This dish is always a big hit. I hope this is the recipe you were looking for.
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glenda_al
16 years ago
Here's one that really looks great!
Chicken Mushroom Barley Soup
Makes 4 quarts; serves 10-12 as a soup course, 8 as a meal

This recipe is adapted from The Frog/Commissary Cookbook (Doubleday, 1985).

Ingredients:
3 Tb. butter
1Â½ cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2 tsp. minced garlic
1 lb. sliced mushrooms
3 quarts chicken broth
1 tsp. salt
1 tsp. freshly ground black pepper
Â¼ tsp. nutmeg
1 cup pearl barley
2 lbs. boneless, skinless chicken breast, cut into bite-size chunks
2 Tb. minced dill (optional)
2 Tb. chopped parsley (optional)

Directions:
In a large stockpot, melt the butter.
Add the onions, carrots, celery, and garlic, and sautÃ© over medium-high heat until tender but not browned.
Add the mushrooms and cook until just soft.
Add the broth, seasonings, and barley. Increase heat to high, bring to a boil, then cover and reduce heat to low-medium. Simmer 2 hours or until barley is tender.
Raise the heat to medium-high, add the chicken breast pieces, and cook just until chicken is cooked through, about 5-10 minutes.
Remove from heat, stir in the optional dill and parsley, and serve.
Tips:
The soup can be made up to two days in advance, refrigerated, and reheated. If it becomes too thick, thin with additional broth
Leftovers freeze beautifully, Thaw them in the microwave at 30% power, then heat on full power till hot.
tangerine_z6
Original Author
16 years ago
This recipe made with a nice chicken stock (broth) sounds delicious. Thanks for posting!
linda_intennessee
16 years ago
gosh, i have been away for so long
don't even know where the time goes
i happened to get on and saw the recipe for chicken soup
and before i even looked i knew it was from Linda C

how are all of you doing???

i will try my best to be more present.........

Linda in Tennessee

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