Mushroom, Chicken And Barley Soup
23
- Prep Time25 h
- Total Time1 h 20 min
- Makes4 to 6 servings
(Produced by Aimee Nishitoba; photography by Erik Putz; food styling by Eshun Mott; Prop styling by Christine Hanlon)
Mushrooms give earthy depth to classic chicken soup.
Ingredients
200 g shitake, mushrooms, about 4 cups
1 14-g pkg dried porcini mushrooms
6 tbsp olive oil, divided
150 g brown beech mushrooms, ends trimmed and separated
454 g skinless, boneless chicken thighs, cut into 1-in. pieces
1/2 tsp salt
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tbsp chopped garlic
1 tbsp fresh thyme leaves
6 cups no-salt chicken broth
1 cup pearl barley
2 tsp red wine vinegar
celery leaves, for garnish (optional)
Instructions
Remove stems from shiitake mushrooms, then cut mushrooms into bite-sized pieces. Combine 3 cups water and shiitake stems in a small saucepan set over high. Bring to a boil, then reduce heat to low. Simmer, covered, 20 min. Use a slotted spoon to remove and discard stems. Add dried porcini mushrooms to hot liquid, then set aside to steep.
Meanwhile, heat a heavy-bottomed pot over high. Add 2 tbsp oil, then shiitake mushrooms. Cook, stirring occasionally, until shiitakes are tender and golden, about 3 min. Transfer to a plate. Add 1 tbsp oil to same pot, then beech mushrooms. Cook, stirring occasionally, until tender, about 2 min. Transfer to same plate.
Add 1 tbsp oil to same pot. Increase heat to high. Sprinkle chicken with salt. Season with pepper. Add chicken to pot. Cook, stirring occasionally, until golden, about 4 min. Transfer chicken to another plate.
Reduce heat to medium-high. Add remaining 2 tbsp oil to same pot, then onion, celery and carrot. Cook, stirring occasionally, until vegetables are tender and lightly golden. Stir in garlic and thyme, 1 min.
Add broth, barley, chicken, and porcini mushroom and liquid mixture. Bring to a boil, then reduce heat to medium- low. Gently simmer, covered, until barley is tender, about 30 min.
Stir vinegar and mushrooms into soup. Simmer for 5 more min. Sprinkle with celery leaves just before serving.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.