Barley broth with chicken
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Barley broth with chicken
  Barley    Chicken    Soups    Poultry  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4807. Report a problem with this recipe.
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      Title: Barley broth with chicken
 Categories: Soups, Poultry
      Yield: 4 Servings
      2 oz Pot barley
  2 1/2 pt Good quality chicken stock
      1    Lemon
      1    Fat garlic clove
      2    Leeks
    1/4 lb Mushrooms
      2    Chicken livers, if available
           Cold cooked chicken meat *
      5 tb Coarsley chopped parsley
      1 sm Knob butter
  *Note: The recipe calls for 1-2 chicken livers, if available, and
  "shreds of cold cooked chicken meat, if available".
  Grate the zest of the lemon very finely and reserve it.  Put the
  barley into a soup pan, add 1 tablespoon lemon juice and cold chicken
  stock. Bring to the boil, cover and simmer for about 40 minutes until
  the barley is tender with just a hint of bite to the centre of the
  grain.  Add the chicken meat, if used, to the pan towards the end of
  this time to heat it through gently but thoroughly.
  When the barley is nearly ready, slice the mushrooms thickly, and
  slice the leeks (tender green parts as well as the white) very thinly
  indeed so that the leaves fall into ribbony shreds.  Cut the chicken
  livers, if available, into 2 to 3 pieces and saute them briefly in
  the butter until crusty on the outside but still pink within.  Fry
  the mushrooms in the fat remaining in the pan then reduce the heat
  and cook the leeks gently for 2 to 3 minutes, just shaking
  occasionally.  Then add contents of the frying pan to the soup pan.
  Add the mushrooms and check seasoning.
  Put the chicken livers into a warmed soup tureen and crush with a
  fork to make a coarse paste.  Add the finely chopped garlic, the
  lemon zest and most of the parsley.  Pour on the piping hot soup,
  stir to mix well, sprinkle the rest of the parsley on top and serve.
  Note: If the soup is not served straight away, but allowed to get
  cold, the barley will go on swelling and softening; when reaheated
  the dish then seems more like a stew than a soup.  I like it this way
  but you may prefer to lift out the grain and cool it down separately
  from the rest of the soup.

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Recipe ID 4807 (Apr 03, 2005)

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