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Receta Chicken And Barley Soup (Adapted)
by Global Cookbook

Chicken And Barley Soup (Adapted)
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  Raciónes: 6

Ingredientes

  • 1 1/2 Tbsp. butter or possibly margarine
  • 2 lrg onions (about 2-1/2 c.) halved and cut into 1/2" thick slices
  • 1 lb mushrooms stems removed (cut into 1/4" thick slices)
  • 4 x celery ribs cut into 1/4" thick slices (about 1-1/2 c.)
  • 4 lrg carrots cut into 1/2" thick slices (about 1-1/4 c.)
  • 1 tsp sage dry rubbed
  • 1 tsp dry thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 c. fat-free chicken broth
  • 2/3 c. barley (not quick cooking)
  • 1 lb cooked chicken * cut in 1" pcs

Direcciones

  1. Original recipe called for 3 pounds of cut up chicken (8 pcs), skin removed.
  2. In large pot heat butter over medium-high heat. Add in onions; cook till just softened, about 3 min. Add in mushrooms, onions, celery and carrots; cook till slightly softened, 4-5 min. Stir in sage, thyme, salt and pepper. Add in broth, 4 c. water and chicken; cover and bring to a boil. Reduce heat to medium-low; simmer 1 hour, uncovering after 30 min. Stir in barley; cook till tender, about 30 min. Add in chicken to soup and reheat the soup. If making ahead, let cold, uncovered, 1 hour. Cover and chill up to 2 days ahead; reheat over low heat, stirring in parsley just before serving
  3. Makes 6 Servings.
  4. Description: "Make a big pot of this nourishing favourite and freeze in small containers to have on hand when you need dinner on the table fast!" Start to Finish Time:"2:00"
  5. NOTES : I use cooked chicken, it has less fat, even though you remove the skin, I find it is has a lot of fat. This soup is a main course soup. According to recipe nutritional values are: