Chicken Barley And Mushroom
Ingredients:
| 6 lb. |
Onions, diced ½ inch |
| 6 lb. |
Celery, diced ½ inch |
| 4 lb. |
Carrots, diced ½ inch |
| 4 lb. |
Turnips, diced ½ inch |
| 10 lb. |
Mushrooms, sliced |
| 20 lb. |
Chicken, boneless leg and thigh |
| 5 lb. |
Barley |
| 12 gal. |
Chicken stock |
| 2 bnch. |
Parsley, chopped |
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Salt and pepper to taste |
Method:
- Cook the chicken, drain and reserve the stock for the soup
- Dice the chicken ½ inch.
- In a steam kettle, sauté the vegetables until soft.
- Add the chicken, barley and stock.
- Simmer until the barley is cooked through.
- Check the consistency and seasoning then add the parsley.
Source: Chef Keith Hammerich, CCSF
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