- 3 cups water
- 3/4 cup pearled barley
- 1 tablespoon neutral-flavored oil
- 2 cups diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 pound crimini mushrooms, sliced
- 1 1/2 tablespoons dried thyme
- 3/4 teaspoon sea salt
- 3/4 teaspoon black pepper
- 8 cups chicken broth
- 2 cups mushroom broth
- 1 pound cooked chicken, shredded
- 1 tablespoon tamari
Bring water to a boil and add barley. Reduce heat and simmer, covered, until barley is al dente and most of the water is absorbed, 50 to 60 minutes. Drain, if necessary.
Heat oil in a large soup pot over medium heat. Add onions, celery, carrots, mushrooms, thyme, salt and pepper. Cook until vegetables are just softened, 10 to 12 minutes.
Add chicken and mushroom broth and bring to a boil. Reduce to a simmer. Stir in cooked barley, chicken and tamari. Heat through and season to taste with additional tamari, if desired.