Chicken Barley Mushroom soup

1 step

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

Updated at: Thu, 17 Aug 2023 10:02:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories188.3 kcal (9%)

Total Fat6.6 g (9%)

Carbs21.7 g (8%)

Sugars2.1 g (2%)

Protein11.5 g (23%)

Sodium332 mg (17%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

4 ozdried Morel mushrooms

hydrated, chopped

4 ozdried Portobello mushrooms

hydrated, chopped

4 cupschicken

cooked, diced

2 cupsyellow onion

4 ribscelery

¾ cuppearled barley

32 ozchicken broth

6 cupswater

2 Tchicken bouillon

2bay leaves

1 Tpepper

fresh ground

0.5lemon

Instructions

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.