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Mom's Chicken Mushroom Barley Soup Recipe

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This recipe for Mom's Chicken Mushroom Barley Soup, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Clausing
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs chicken thighs (about 5), skin removed
1/2 c. un-cooked barley
3 c. thin-sliced mushrooms
a few grains of pepper
1 c. carrots (1/2 in. pieces)
1 tsp. salt
1/2 c. chopped celery
1/2 lb. fresh spinach, washed

Directions:
Directions:
Make broth ahead of time by cooking the chicken in 2 qts. of water until very tender, removing chicken and deboning it. Refrigerate broth until fat is set and then scrape it off. Put broth in dutch oven and back on the stove. Add carrots, celery and barley and cook awhile (20 min or more). Later add the mushrooms and then the cut-up chicken. Cut spinach into strips, add to soup, cook for a few minutes and voila.

Personal Notes:
Personal Notes:
This was my favorite soup that my mom made when I was growing up, probably because she often roasted a whole chicken that we got to eat for dinner the first night, and then used the leftovers to make the soup. I really stole this recipe from her, and I think she has a story about finding it when she was pregnant because it said something about being extra healthy for pregnant women. Anyway, it tastes good and reminds me of cold winter days.

 

 

 

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