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  • Chicken Barley Soup

    1 vote
    Chicken Barley Soup
     
    by DCMH
    562 recipes
    		 >

    Ingredients

    • 31 lbs Margarine
    • 10 lbs Diced Onions
    • 10 lbs Diced Celery
    • 10 lbs Diced Carrots
    • 12 lbs Fresh Mushrooms, sliced
    • 17 gallons Water
    • 6 lbs Chix Meeat-Pull W/D CK
    • 2 lbs Chicken Base
    • 3 lbs pearled Barley
    • Ground White Pepper
    • 6 tsps Garlic Powder
    • 6 tsps Onion Powder
    • 9 tsps Iodized Salt
    • Bay leaves
    • 1 lbs Cornstarch
    • 2 oz Water

    Directions

    1. Saute vegetables in margarine until onions are transparent.
    2. Add all ingredients except constarch and second batch of water.
    3. Simmer 45-50 minutes, stirring constantly, until barley is tender.
    4. Dissolve cornstarch mixture to simmer soup. Stirring constantly, simmer until thicked. Simmer for 10 minutes to cook starch
    5. Remove bay leaves.
    6. Garnish with parsley pior to service.
    7. Maximum holding time is 3 hours.
    8. To reheat for service, heat slowly to 175-180 F.

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