My best friend shared this recipe with me which I believe she found in Fitness magazine long ago. I don’t have the original recipe and I made some small adjustments for my family–you can count on me adding extra garlic, Worcestershire, and onions when a recipe calls for those ingredients:) This is one of my 3 year old’s favorite soups and she has been requesting it since she was 2:) It is healthy, filling and I always have the ingredients on hand. Yum!
- 1 small to medium onion, chopped
- 2-3 cloves of garlic, chopped & minced (less garlic if you don’t love garlic like I do)
- 2 Tablespoons extra-virgin olive oil
- 16-20 ozs mushrooms, sliced (I use A LOT and I usually use cremini, but whatever you have works fine. I sometimes mix white button mushrooms with cremini.)
- 1-2 Tablespoons Worcestershire sauce (I use more)
- 2 Tablespoons balsamic vinegar
- 1/2 cup barley + couple Tablespoons extra (I use Quaker medium)
- 6 cups chicken stock or broth
- 1/4 cup flour
- 1 cup milk
- 2 cups chicken, cooked & diced
Saute onion and garlic in olive oil. Add mushrooms and cook on medium for 10 minutes. Add balsamic, Worcestershire sauce, and barley. Cook a couple of minutes. Add the stock and bring to a boil. Reduce heat and simmer for 20- 30 minutes making sure the barley has plumped up and softened. Whisk together 1/4 cup flour and 1 cup milk. Add to soup. Add the diced chicken and simmer until chicken is warmed through.