BARLEY, CHICKEN AND SUMMER SAVORY CHOWDER

BARLEY, CHICKEN AND SUMMER SAVORY CHOWDER image

Yield 4-6

Number Of Ingredients 14

4 cups chicken stock, divided
half cup pearl or pot barley
1 large leek, white and light green parts only
2 carrots, peeled and sliced
1 red bell pepper, seeded and chopped
1 large celery stalk, sliced
6 large cremini or button mushrooms, sliced
1 lb. skinless, boneless chicken breasts or thighs, cut in bite-size pieces
2 tbsp. butter
2 tsp. lemon juice
1 tsp. summer savory
half cup of whipping cream
2-4 tbsp.chopped fresh parsley
salt and pepper to taste

Steps:

Bring 2 cups of broth to a boil in a medium saucepan; stir in barley. Cover and simmer 1 hour (or according to instructions), stirring occasionally. Remove from heat. Do not drain. Meanwhile, discard deep greenpart of leek; clean remainder under cold water. Slice crosswise. When barley is cooked, melt butter in a large saucepan over medium-high heat. Add chicken; saute 5 minutes, stirring often until pink colour is gone. Add leeks, carrots, red bell pepper and celery; cook 3-5 minutes, stirring occasionally, or until vegetables are softened. Add remaining 2 cups (or more) stock, cooked barley (including any liquid) and mushrooms. Bring to a boil, cover and reduce heat. Simmer, stirring occasionally, 25-30 minutes, or unti thickened. (If making ahead, cover and refrigerate; then reheat to continue.) Stir in lemon juice, savory, salt and pepper; then mix in whipping cream. Taste and add more salt if needed; stir in parsley. Ladle into heated soup bowls.