You may also like
Categories:
fresh white mushroom carrots cauliflower celery ground nutmeg basil bay leaf salt chicken stock butter barley chicken sour cream parsley
Viewed: 38 - Published at: 7 years agoIngredients
- 1 cup sliced fresh white mushroom
- 2 large carrots, sliced
- 1 small cauliflower, separated into flowerets and sliced
- 2 large celery ribs, sliced
- 14 teaspoon ground nutmeg
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 8 cups chicken stock
- 14 cup butter or 14 cup margarine, melted
- 12 cup pot barley
- leftover cooked chicken, bits (optional)
- 12 cup sour cream
- chopped parsley
Method
- Combine vegetables, seasonings and stock.
- Bring to a boil then simmer for 10 minutes.
- Meanwhile, coat the barley in the melted butter.
- Strain the vegetables and set aside.
- Add the coated barley to the stock, bring to a boil, cover, and then simmer for 1 1/2 hours.
- Return the vegetables to the stock and add the leftover chicken bits then simmer for 5 minutes.
- Stir in sour cream.
- Serve with a sprinkling of parsley.
