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Chicken, Barley and Mushroom Soup

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Chicken, Barley and Mushroom Soup
Chicken, Barley and Mushroom Soup
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Votes: 0
Rating: 0
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Ingredients
  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • salt
  • pepper
  • 1 cup mushrooms sliced or chopped
  • 2 chicken breasts cubed
  • 2 carrots diced
  • 1 cup barley
  • 4 cups chicken broth or stock
  • 3 springs dill fresh, or ½ tbsp dried dill
  • 3 cups water
  • 1/2 cup red wine vinegar
  • 1 pats butter
  • 3 tbsp flour
  • 1/2 cup frozen peas
Servings:
Ingredients
  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • salt
  • pepper
  • 1 cup mushrooms sliced or chopped
  • 2 chicken breasts cubed
  • 2 carrots diced
  • 1 cup barley
  • 4 cups chicken broth or stock
  • 3 springs dill fresh, or ½ tbsp dried dill
  • 3 cups water
  • 1/2 cup red wine vinegar
  • 1 pats butter
  • 3 tbsp flour
  • 1/2 cup frozen peas
Servings:
Instructions
  1. In a large pot, sauté onion and garlic on medium-high heat with a pinch of salt and pepper in about a tbsp of olive oil about 2 minutes until onions become translucent.
  2. Add mushrooms and chicken and a swig of red wine vinegar and sauté for another minute until chicken is browned.
  3. Add carrots and barley and sauté for another minute.
  4. Add chicken stock, dill, water, 1 tsp salt, 1 tsp pepper, and ½ cup of red wine vinegar. Bring to a boil. Cover and turn heat to medium-low and simmer for about 30-40 minutes until barley is tender.
  5. Add butter and flour and stir. Let simmer for about 5 more minutes to thicken. Salt to taste. About 2 minutes before serving, add frozen peas.
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