When the fall arrives, I crave warm, comforting soups. The contrast of soft mushrooms, tender carrots, and delicate herbs is the perfect fall soup.
When I spotted cremini mushrooms at the store, I knew I wanted to make Chicken Mushroom Soup. I added herbs de provence and oregano to develop the flavor. While you can use any grain that you prefer, I think barley’s chewiness works best with the soft mushrooms and chicken.
Chicken and Mushroom Barley Soup
10 cups of organic chicken broth
1 yellow onion, diced
4 carrots, sliced
2 cups of cremini mushrooms, thorougly rinsed and sliced
herbs de provence, to taste
1/4 teaspoon of oregano
1 cup of barley, cooked according to instructions
sunflower oil, 2 teaspoons
1/2 tablespoon of butter
1/2 teaspoon of poultry seasoning
3 small chicken breasts (preferably organic and humanely raised), rinsed and patted dry and cut into 1 inch pieces
Saute chicken with oil over medium high heat and sprinkle with poultry seasoning. Cook until tender and no longer pink. Remove and cover with foil.
Saute mushrooms in 1/2 tablespoon of unsalted butter, remove from heat and cover.
Add onions and saute with a teaspoon of oil. Add carrots and cook until tender. Add chicken broth and bring to a boil. Then bring down to a simmer. Add mushrooms, chicken, and cooked barley to broth as well as oregano and herbs de provence to taste. Simmer for about 10 minutes then serve with freshly grated parmesan cheese on top.
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