Chicken Barley Mushroom soup

Fantastic mushroom flavor makes this soup a real treat to eat. Even better the next day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cover dried mushrooms with hot water and let them steep for 30 minutes. Dice onion, celery, crush garlic. Heat 2 T olive oil in Dutch Oven or heave soup pot. Add onion and celery, sauté until tender, 10 minutes. Drain softened mushrooms, reserving liquid. Chop, add to vegetables. Allow mushrooms to brown, 10 minutes. Add garlic and bay leaves. Carefully pour mushroom liquid into measuring cup, leaving behind the sediment. Reheat to boiling and whisk in bouillon. Add to vegetables. Add chicken broth and barley and bring soup up to a boil. Reduce heat to low, cover and simmer for 20 minutes until barley is tender. Add the chicken, add additional water, if needed. Squeeze in the half lemon. Correct seasoning if needed.