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Home Recipes Ingredients Meat & Poultry Chicken Thighs How to Make Chicken, Barley & Mushroom Soup Chicken, Barley & Mushroom Soup Katie Workman
Ingredients
- 1 ounce dried shiitake mushrooms
- 2 cups boiling water
- 2 tablespoons extra-virgin olive oil
- 3 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
- 3 cloves garlic, chopped
- 2 medium carrots, chopped
- 8 ounces fresh shiitake mushrooms, stems removed, caps coarsely chopped
- 8 ounces white mushrooms, sliced
- 1 teaspoon salt
- Coarsely ground pepper to taste
- 1 pound boneless, skinless chicken thighs, trimmed and cut into ¼-inch pieces
- 6 cups low-sodium chicken broth
- ½ cup pearl barley
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1 teaspoon sherry vinegar
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