Chicken-barley soup

8 To 10 serv

Ingredients

QuantityIngredient
1Chicken;, (3 lb.) cut into eights
2tablespoonsOil
11cupsWater
3mediumsOnions; sliced
3teaspoonsSalt
½teaspoonPepper
1cupMedium barley
2cupsDiced celery
¼cupMinced parsley
4mediumsCarrots; sliced
1mediumParsnip; diced
1cupSliced fresh mushrooms
1pack(10 oz.) frozen peas

Directions

This is one of my very favorite soup recipes. It is as close as I have come to duplicating a soup served at a restaurant called Annie's that was in the Congress Hotel in Chicago about five years ago. The recipe is a bit more work than your typical chicken soup, but it is worth it.

source: The Spice and Spirit Cookbook Clean chicken and remove excess fat. Pat dry with paper towels. In an 8-quart pot, over medium high heat, brown chicken in oil. Remove chicken and place in a large bowl. Discard fat remaining in pot. Return chicken pieces to pot and add water, onions, salt, and pepper.

Rinse barley with running cold water. Add to soup. Bring soup to a boil.

Lower flame, cover, and simmer for 1½ hours or until chicken is fork-tender, stirring occasionally.

Remove chicken to a large bowl and refrigerate 30 minutes or until easy to handle. Remove chicken bones and skin and cut meat into bite-size pieces.

Skim fat from broth. Add chicken, celery, parsley, carrots, parsnip, mushrooms, and peas. Bring soup to a boil. Lower flame, cover, and simmer 40 minutes. Serve hot.

Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Oct 26, 1998, converted by MM_Buster v2.0l.