Chicken, Mushrooms & Barley Soup

(recipe from this cook book)

Serves 4

Ingredients:

• 75 gr/ 2 3/4 oz  pearl barley, rinsed and drained
• 2 tbsp butter
• 1 large onion,sliced
• 1 large leek, trimmed and sliced
• 1 l / 1 3/4 pints chicken stock (I actually used double quantity)
• 450 gr/ 1 lb skinless , boneless chicken breast, chopped
• 250 gr / 9 oz chestnut mushrooms, sliced
• 1 large carrot, peeled and chopped
• 1 tbsp chopped fresh oregano
• 1 bay leaf
• salt and pepper
• springs of fresh parsley, to garnish
• fresh crusty bread, to serve

Step One

 Bring a saucepan of water to boil. Add the barley and boil over a high heat for 5 minutes, skimming off any scum that rises to the surface. Remove from the heat and set aside.

Step Two

 Melt the butter in a large pot. Add the onion and cook over a medium heat, stirring, for 3 minutes, until slightly softened. Add the leek and cook for a further 4 minutes, stirring. Stir in the stock, then drain the barley and add to the pan. Season to taste with salt and pepper. Bring to the boil, then lower the heat and simmer for 45 minutes, Add the chicken, mushrooms, carrot, oregano and bay leaf. cook for a further 30 minutes.

Step Three

 Remove and discard the bay leaf. Ladle into warmed bowls, garnish with springs of fresh parsley and serve immediately with fresh crusty bread.

Poftă Bună!!!!