Chicken, Mushroom, And Barley Soup - cooking recipe

Ingredients

3 tablespoons olive oil
2 leeks, chopped, using the white and some of the tender green parts
3 stalks celery, with leaves, chopped
3 medium carrots, chopped
1 lb cremini mushroom, sliced
1 teaspoon dried thyme
1 bay leaf
1 cup pearl barley
6 cups chicken broth
1/4 cup dried porcini mushrooms
1/4 cup dry sherry
2 cups bite-size pieces cooked chicken

Preparation

Heat the oil in a large skillet over med-high heat.
Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
Remove the bay leaf before serving.