Chicken, Barley and Mushroom Soup

2 medium onions, chopped medium
2 large carrots, quartered lengthwise, sliced
2 celery stalks, chopped
1/4 cup Italian parsley, finely sliced
1/2 tsp red pepper flakes
1/2 tsp celery salt
1 tsp herb d provence or thyme
8 cups chicken stock (preferably homemade)
1 cup chopped chicken (dark meat preferred, but any will do)
4-6 zucchini
2 cups sliced fresh mushrooms
1 cup barley (rinsed)
salt
pepper

Saute onions, carrots, celery for 5 minutes or until onions just start to become translucent. Add parsley, red pepper flakes, celery salt, and herbs. Saute for 1-2 minutes. Add remaining ingredients. Bring just to a boil. Simmer for 1 hour or more until barley is soft.

Serve.

Comments

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