Chicken, Barley & Mushroom Soup
"This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove—thin it as needed with more broth or water...."
INGREDIENTS
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1 ounce dried shiitake mushrooms
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2 cups boiling water
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2 tablespoons extra-virgin olive oil
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3 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
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3 cloves garlic, chopped
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2 medium carrots, chopped
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8 ounces fresh shiitake mushrooms, stems removed, caps coarsely chopped
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8 ounces white mushrooms, sliced
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1 teaspoon salt
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Coarsely ground pepper to taste
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1 pound boneless, skinless chicken thighs, trimmed and cut into 1/4-inch pieces
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6 cups low-sodium chicken broth
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1/2 cup pearl barley
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1 tablespoon minced fresh thyme or 1 teaspoon dried
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1 teaspoon sherry vinegar
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