Focus on food: January 23, 2006

Chicken & Barley Soup

In these past years we have acquired many recipes from classes held in our Westport Cooks room. The following recipe is from our Westport Cooks Archives. You can use this recipe and add your own style as you cook your own fresh made soup. We have all the ingredients you need and will be happy to answer all your questions while you are shopping here at Lees Market.

Ingredients:
• 2 or 3 tablespoons olive oil
• 1 large chopped onion
• 1 chopped celery stalk
• 2 large carrots, chopped
• 1/4 teaspoon turmeric
• salt and pepper
• 1 bunch fresh thyme
• 1 tablespoon each rosemary and sage
• 1 /2 cup pearled barley
• 1 roasted chicken leftovers, bones and all

Directions:
In a large heated soup pot, sauté onions in olive oil until golden;
Add celery, carrots, turmeric, herbs, salt and pepper and sauté until lightly tender;
Add barley, chicken and water and bring to a boil;
Reduce to simmer and cook for about 30 minutes;
Remove chicken from pot, remove meat from bone and return meat to pot;
Simmer 15 to 20 minutes longer and soup is done.
This soup freezes very well.