Barley’s the Best Soup

27 Jan

(Alayna got dressed and put on makeup for this picture. This blog is a big deal.)

Big News! I voted this soup the best of ALL the soups we have had to date. And I know, I know what you’re thinking. “Great. This is the third soup on the blog.” Well, let me tell you a little secret we have made more than three soups. The ones that don’t make the blog have nothing to do with the quality of the soup and everything to do with my overall laziness. I regress, point being, I think this soup is the best.

Alayna won’t make the grand statement yet, but I will. Anyway, we made this soup on the wonderful, workless Martin Luther King day. That was good because it was easy to let the barley soak for three hours (who knew?). There was a light nice snow fall. I bought two big canvases in Soho. Alayna got her bangs trimmed. Great day. Great soup. Here you go…
Ingredients

1 cup of barley
chicken broth
one large onion
three leaks (white and light green parts only!)
two large carrots
a few celery sticks
olive oil
two fistful of shitake and baby portabella mushrooms
1/3 cup of fresh parsley
rosemary sprigs
3 to 4 boneless skinless chicken thighs, chopped into bite size pieces
Do This…
-cover 1 cup of barley in cold water and let it soak at least 3.5 hours
-once it has soaked, put into your soup pot and cover with about 9 cups of chicken broth and simmer… it will need to simmer for another 1 to 1.5 hours so don’t get hungry yet
-in a seperate pan, sautee in order half a large onion, three leeks, two handfuls of carrots and a handful of celery in olive oil for about five minutes
-once things are sauteed nicely but still crispy, dump them into the soup pot!
-slice up shitake and baby portabella mushrooms and throw them into the pot too
-get about 1/3 cup of fresh parsley, chopped, into the pot, and rosemary sprigs (not the stalks) into the soup
-chop up 3-4 chicken and sautee in pan you used for the veggies (add more olive oil). Once pieces are cooked through toss them in the pot (there is a theme here)
-let the soup simmer for the rest of the 1 to 1.5 hours OR until the barley and veggies are nice and tender… enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: