Ingredients:
10 cups chicken broth
3/4 cup pearl barley
1 lb mushrooms, sliced
3 large carrots, chopped
2 stalks celery, chopped
1 large onions, chopped
1 medium potatoes, cubed
1 clove garlic, minced
2 cups diced cooked chicken
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
3 tablespoons fresh lemon juice, to taste
Directions:
Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
Note: If you want a’richer’ soup, add up to 1/2 cup olive oil to the stock.
Servings: 8
Time preparation: 20 min.
Time total: 65 min.