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Chicken, Barley & Mushroom Soup
Ingredients
  • 1 ounce dried shiitake mushrooms
  • 2 cups boiling water
  • 2 tablespoons extra-virgin olive oil
  • 3 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
  • 3 cloves garlic, chopped
  • 2 medium carrots, chopped
  • 8 ounces fresh shiitake mushrooms, stems removed, caps coarsely chopped
  • 8 ounces white mushrooms, sliced
  • 1 teaspoon salt
  • Coarsely ground pepper to taste
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into ¼-inch pieces
  • 6 cups low-sodium chicken broth
  • ½ cup pearl barley
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 1 teaspoon sherry vinegar
Steps
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