8 cups homemade or low salt chicken broth
1 bay leaf
3/4 cup pearl barley (or 1 cup for very hearty soup)
5 cloves garlic, divided
1 large onion, diced
2 stalks celery, diced
2 large carrots, peeled and diced
1 tsp. thyme or Herbs De Provence
1 1/2 tbsp. all-purpose flour
16 oz. fresh mushrooms
3 cups cooked, shredded chicken (dark or white meat)
1/2 cup half and half (or whole milk)
salt or soy sauce, to taste
pepper, to taste
5 tbsp. butter, divided
olive oil
1-2 cups Bok Choy, collards or other greens, thinly sliced (optional)

Bring stock to a boil, reduce to simmer, add bay leaf, add the barley and cover. Set timer for one hour.

Take 3 garlic cloves and smash them so they are still whole, but are broken. Put 1 tablespoon butter and 2 tablespoons olive oil in a pan, add the onions and garlic and cook until onions are translucent, about 3 minutes. Add the celery, carrots and herbs. Cook for about five more minutes or until soft.

Add flour and cook for another few minutes until flour is incorporated. Take a couple of ladles of your stock cooking your barley and add to pan, scrape the bottom of the pan with spatula to get up all the flour pieces. Transfer this to your barley pot. (There should be at least 30 minutes left on timer).

Leave soup simmering with the top off. Thinly slice mushrooms, if big mushrooms - cut in half as well. Sprinkle with salt (1/4 teaspoon). Mince two garlic cloves. When about 10 minutes are left on the timer, sauté mushrooms and garlic in butter and olive oil on medium heat for about 8 minutes or until tender.

Again, transfer some stock over to your pan and scrape the bottom with a spatula to get up all the flavor. Transfer to your soup pot when timer goes off. Check seasoning of soup. Add salt or soy sauce to taste and pepper to taste. Check doneness of barley. Cook until barley is done - about 10 more minutes.

When barley is done, add your (optional) chopped fresh greens, shredded chicken, 3 tablespoons butter and half & half. Served with bread, this soup is a whole meal.

Serves 4 to 6 people.

Submitted by: Idytme