Warm the house with the aromas of this hearty and flavourful soup when Fall arrives.
Creamy Roasted Chicken and Barley Soup with Mushrooms
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 Tablespoons olive oil
2 Tablespoons butter
2 large yellow onions, thinly sliced
2 carrots, peeled and chopped
2 stalks celery, thinly sliced
1 pound cremini mushrooms, sliced
2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup brandy
1 Tablespoon Worcestershire sauce
6 cups chicken broth
1 dried bay leaf
4 cups shredded roasted chicken
1 cup pearl barley
1 cup 35% whipping cream
1 cup peas
1/4 cup finely chopped fresh parsley
- Heat oil and butter in a Dutch oven set over medium heat. Add onions, carrots, celery, mushrooms, thyme, salt and pepper. Cook, stirring often, for 15 minutes or mushrooms and onions are lightly browned.
- Pour in brandy and Worcestershire sauce. Stir to scrape up browned bits; simmer for 1 minute. Add broth and bay leaf; bring to a boil. Add chicken, barley and cream. Simmer, for 25 to 30 minutes or until barley is tender and soup is slightly thickened. Stir in peas and parsley.
- Garnish with shaved Parmesan cheese and serve with crusty bread or homemade biscuits.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
Amanda Riva is part of the Lifestyle Blog Network family.