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and Beth Dooley (serves 8)
2 Tbl. butter 2 onions, diced 4 carrots, diced 4 stalks of celery, diced 2 cloves garlic, minced 3 russet potatoes, diced
2 bay leaves 1 Tbl. thyme ½ C. white wine ½ C. heavy cream 2 C. cooked chicken meat, chunked salt and pepper to season
½ C. barley 8 C. chicken stock In a large stock pot, melt the butter and sauté the onions, carrots, celery and garlic for about 5 minutes. Add the potatoes, barley, chicken stock, bay leaves, thyme and salt and pepper. Bring to a boil and then lower to a simmer. Cover and cook for about 1 hour. Add the wine, the cream, the chicken. Simmer to allow the flavors to mingle, then serve.