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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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