Barley Chicken soup/ Mushroom Barley soup
01/29/04 11:34 AM
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AllieGator
Reged: 01/24/04
Posts: 108
Loc: Rockland County, NY
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Havent tried either yet,but looks really good. can't cook in the dorms!
Chicken Barley soup
3 lbs chicken cut into pieces ˝ c uncooked barley 9 c water 2 Tbsp lemon juice 3 celery stalks w/ leaves 1 small onion ˝ c chopped onion ˝ c finely chopped carrot ˝ c chopped fresh parsley 1 Tbsp salt ˝ tsp pepper
Place chicken, water, leaves from celery and small onion into large pot. Cover, bring to boil, reduce heat to simmer for 1 ˝ hr until chicken is cooked. Remove chicken, strain broth into bowl, chill until all fat rises to the surface, remove. Discard skin/bones from chicken. Cut chicken into bite size pieces, set aside. Return broth to saucepan; add celery stalks, carrots, onion, barley, lemon juice, seasonings. Cover and simmer for 35 min. Serving size 1 ˝ c
MUSHROOM BARLEY SOUP
1 lb. fresh mushrooms 1 c. finely chopped onion 1 clove garlic, finely chopped 2 cans condensed chicken broth 5 soup cans water 3 tbsp. tomato paste or ketchup 3/4 tsp. salt Few twists freshly ground pepper 1 bay leaf 1/2 c. barley 1/4 c. chopped parsley 1 1/2 c. sliced celery and leaves 1 1/2 c. sliced carrots
Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside. In large saucepan, add the chopped mushrooms along with onions and garlic; sauté 5 minutes. Stir in broth, water, tomato paste, salt, black pepper, and bay leaf. Heat to boiling. Stir in barley. Reduce heat, cover and simmer 1 hour. Add parsley, celery, and carrots. Cook covered about 30 minutes longer until vegetables and barley are tender. In medium skillet, add the reserved sliced mushrooms and sauté 5 minutes. Add to soup. Ladle into. Makes 2 quarts; 8 servings.
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