Recipe: Chicken soup with barley and mushrooms step by step with pictures | Handy.Recipes

Chicken soup with barley and mushrooms

Cooked chicken soup with grits and mushrooms

Time to cook: 90 minutes

Total Servings: 8

Nutritional Value

Nourishing soup, good in cold winter time.

Author of the recipe

Ingredients for chicken soup with pearl barley and mushrooms:

  • Chicken shank - 5 pcs
  • Grits barley - 0.5 glass
  • Mushrooms (white) - 200 g
  • Onions - 1 pc
  • Carrots - 1 pc
  • Potatoes - 2 pc
  • Butter - 2 tablespoon
  • Vegetable oil - 1 tablespoon
  • Salt (to taste)
  • Black pepper (ground, to taste)

How to cook chicken soup with barley and mushrooms step by step with photos

Rinse pearl millet well, fill with water and boil until soft.

Wash and boil chicken shanks in 1.5 l of boiling salted water for 30 minutes, then put them in a bowl and leave to cool. Strain the broth.

Dice mushrooms and boil in 2 cups of water. Place in a colander and set aside. Strain the broth.

Mix chicken and mushroom broths, bring to boil. Add barley and simmer for 20 minutes. Peel and dice potatoes. Add them to the soup and simmer for 10 minutes.

Peel onions and carrots. Dice them into small cubes. Heat vegetable oil and butter in a frying pan and fry the onion and carrot for 3 minutes.

Then add mushrooms and cook on medium heat for another 5 minutes. Deseed and slice chicken meat.

Add meat and vegetables fried with mushrooms to the soup. Cook all together for 5 minutes. Take the soup off the heat, put the lid on and let it infuse for 10 minutes. Serve with sour cream.

Nutritional Value:

Whole Dish:
2427.9 Calories
226.8 g
138.3 g
69.4 g
Per Serving:
303.5 Calories
28.4 g
17.3 g
8.7 g
147.1 Calories
13.7 g
8.4 g
4.2 g

Salt, Black Pepper, Vegetable Oil, Potatoes, Butter, Onions, Carrots, Mushrooms, Grits, Soups, Hot Soups, Chicken Soup

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