Ever since the weather has turned colder, I have been craving soup. I really wanted Chicken Noodle, but the hubby isn’t a fan. I settled for Chicken with Mushrooms and Barley instead.
I find it absolutely soothing to spend the day in the kitchen, chopping, prepping, and cooking. It is my version of therapy!
I cleaned and diced carrots, celery, onions, mushrooms and parsley. I diced two chicken breasts into bite size pieces. Once all of the prep was done, I started on the soup.
First, I browned the chicken, in batches. Once that was done, I removed the chicken from the pan and added the mushrooms. I let them get nice and brown, then removed them, lowered the heat, and added the rest of the vegetables, along with a generous sprinkle of salt and pepper. The veggies sweated for about ten minutes, I deglazed the pan with a bit of vermouth and white wine. I added a cup of uncooked barley, the chicken and mushrooms along with 8 cups of chicken stock. I turned it to a boil, reduced it to a simmer, and partially covered the pan. It took about an hour for the veggies to be completely tender and the barley to be fully cooked.
The hubby wanted a grilled cheese with his soup. I toasted up two slices of rye bread for me and we were both very, very happy campers! I am so grateful that the hubby is totally fine with soup for dinner.