This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley.
you might use any combination of dried and fresh mushrooms here.
Strain through a fine-mesh sieve and reserve the liquid.
Squeeze the mushrooms to remove excess liquid, then dice.
Meanwhile, heat oil in a large pot over medium heat.
Add leeks and garlic; cook, stirring, until very soft, about 4 minutes.
Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms.
Increase heat to high and bring to a simmer.
Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
