Cream of Chicken and Barley Soup

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I had the most amazing soup at a luncheon at Glen Echo Country Club. This is my attempt to replicate it. I added chicken to make it a meal rather than a first course, and I omitted the almonds in deference to my husband. I recommend adding them, as they add a delightful crunch. I'm not sure at what point to add them though. You can also use cream, or yogurt mixed with a little flour to thicken the soup and make it creamy. I chose this low-fat option, and it was delicious!

• 2 chicken breasts, diced
  
• 1 small onion, diced
• 2 carrots, diced
• ½-2/3 c pearl barley
• 8 oz mushrooms, sliced
• 3 c chicken broth
• dried thyme
• 1 c nonfat dried milk
• 2 T cornstarch
• garlic powder
• optional: salt, pepper, sliced almonds

(may use other chicken pieces, removing meat from bone after first hour of cooking and returning meat to soup)

Put chicken, onions, carrots, and barley in soup pot. Add broth and bring to a boil. Cover and simmer one hour. After an hour, add mushrooms and continue simmering until barley is tender (approximately 30 minutes). Add water as needed at any point to maintain soup consistency.

In separate container, combine powdered milk, cornstarch, and garlic powder. Add enough water to dissolve milk and cornstarch and stir. Add this mixture into soup and stir to incorporate. Continue to simmer until soup thickens and becomes creamy. Season to taste. Add almonds if desired. Serve with crusty bread.

Slow Cooker Beef and Barley Soup

I did not take a picture of this as I was too busy shoveling it into my face.  The barley is velvety and the beef is tender.  The whole thing is warm, hearty, and tasty; perfect for a chilly fall night!  But do note, be careful when you add the thyme, lest you (like me) end up with a few bites that taste like tree bark.

Ingredients:
1 lb beef, cubed
2 T oil
1 onion, chopped
2 carrots, unpeeled, sliced
3-4 cloved garlic, pressed
1/4 cup dry red wine
1 can diced tomatoes
2 cups chicken broth
2 cups beef broth
1/3 cup pearl barley
1 T dried parsley
1/2 t dried thyme

Dry the meat using several paper towels (this is important, do not skip this step).  Season with salt and pepper, brown in half the oil.  Remove from pan and set aside.  Saute the carrots, onions, and garlic in the remaining oil until the veggies are soft.  Add the wine to the pan, reduce by half, scrapping any bits off the bottom of the pan.

Add all the ingredients to the crockpot, cook on low 6-7 hours.

NOTE FOR MAKING AHEAD:  If you want to make this the night before, or even a day or two before, store the meat and the veggies in the fridge in separate containers.  Only combine the ingredients right before you are ready to start the soup.