Sunday soup

This mushroom barley chicken soup got its name the first time I made it - an accidental dump-it-in-the-crockpot-before-church serendipity of a stew, we loved it so much that it became a Sunday lunchtime ritual.  It's easy, and it tastes like life itself, every single time.  This is one recipe that I never vary, simply because it is perfection itself.

{Notice that it starts the night before by soaking the barley so that it's partly plumped up and doesn't absorb all your yummy broth!  When I forget this step, I just cook the barley a bit on the stovetop in the morning while I'm throwing the other ingredients together.}

Sunday Soup
2 pints chicken broth
2 pints water
1/2 cup fried oyster mushrooms
1 pint cooked, cubed chicken
1 small onion, chopped
1 clove garlic, minced
1 tsp. salt
1 cup barley, soaked overnight in plenty of water

My broth, mushrooms and chicken are all in the freezer, so except for the onion and garlic, this is a matter of pulling things out and dumping them in the crockpot.  Very easy, but maybe you'll find a better way yet!

This goes on high in the morning (say, by 8 a.m. if I'm at the top of my game) and is perfectly done by noon.  Doesn't matter if it goes a bit longer, but if you try to eat it much sooner, the flavors will not have mingled sufficiently, and the onion or the barley might not be quite as tender as is ideal (ask me how I know this!!).


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...