Wednesday, September 20, 2006

Chicken, Mushroom, Barley Soup with Dill and Lemon - Adapted from Bon Appetit, 1994

This is another old favorite. We used leftover chicken and sauce from the Coq au Vin recipe posted here as the base for the soup. Saute about 1/4C each of onion, carrot and celery in 2T of olive oil. Add 2 cloves of minced garlic and 8oz. of sliced mushrooms and continue heating until the vegetables are tender. Add 1C diced chicken. At this point we added the sauce, 14 oz. chicken stock and about 24 oz. water. Starting without the sauce, just add 2 14 oz. cans of stock and a can of water. Bring it to a boil and add 3/4 C dry barley. Cover and simmer for about 45 min. or until the barley is tender. Finish with 3T fresh lemon juice and 2T dry dill. A dry white wine is a nice accompaniment.

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