Ingredients
- Olive oil plus 2 tablespoon butter
- 2 medium onions, chopped
- 4 large garlic cloves, minced
- 1 small celery rib, diced
- 2 large carrots, peeled and diced
- 1/2 pound fresh button mushrooms, sliced(can use more)
- 1/4 teaspoon cayenne pepper (or adjust to taste)
- 1 1/2 teaspoons dried thyme (rubbed between fingers to release the flavor)
- 4 cups chicken broth
- 1 large bay leaf
- 1/2 cup pearl barley (washed over with cold water)
- 2 cups cubed cooked chicken or ham
- 1 cup frozen peas or corn
- 1 (10-1/2 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup light cream (or use 1/4 each cup milk and whipping cream)
- 1/3 cup grated Parmesan cheese (more for sprinkling)
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: In a large Dutch oven or saucepan oil with 2 tablespoons butter over medium heat (use enough oil to coat the bottom of you saucepan) .
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Step 2: Add in onions, garlic, celery, carrots, mushrooms slices, cayenne and thyme; saute for about 5 minutes.
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Step 3: Add in the chicken broth, bay leaf and barley; simmer covered for about 40 minutes, or until the barley is desired texture.
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Step 4: Add in the cooked chicken or ham, peas, cream of chicken soup, half and half cream and Parmesan cheese; simmer for 10-15 minutes over medium-low heat.
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Step 5: Season with salt and pepper to taste.
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Step 6: Ladle into bowls and sprinkle with more Parmesan cheese.
We hope you enjoy this recipe!
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