We have been invited to attend a Christmas Eve "Soup Potluck" and I was at a loss as to what to take. I checked Gavan's recipes and found this one. Since my neighbor sells Wildtree Products I wanted to incorporate at least two of their products into the recipe. I used their Chicken Bouillon Soup Base and their Garlic Galore Seasoning Blend. Here's a link to her Wildtree page for more information about their wonderful products: Wildtree
So, here's the recipe!
INGREDIENTS:
2 tablespoons olive oil (I substituted Wildtree Grapeseed Oil)
½ cup white onion – fine dice
½ cup celery – thinly sliced
1 large garlic clove – minced (I used 1 tsp. Wildtree Garlic Galore Seasoning Blend)
6 ounce baby portabella mushrooms – chopped
1 medium roasted chicken – meat shredded
1/3 cup barley
2 bay leaves
1 14 ½ ounce can chopped tomatoes
6 cups of low-sodium chicken broth (I used 6 cups of water and 4 tablespoons Wildtree Chicken Bouillon Soup Base)
3 tablespoons. fresh parsley – chopped
½ cup white onion – fine dice
½ cup celery – thinly sliced
1 large garlic clove – minced (I used 1 tsp. Wildtree Garlic Galore Seasoning Blend)
6 ounce baby portabella mushrooms – chopped
1 medium roasted chicken – meat shredded
1/3 cup barley
2 bay leaves
1 14 ½ ounce can chopped tomatoes
6 cups of low-sodium chicken broth (I used 6 cups of water and 4 tablespoons Wildtree Chicken Bouillon Soup Base)
3 tablespoons. fresh parsley – chopped
½ lemon – zested (I didn't have a lemon, so I omitted this)
DIRECTIONS:
1. Begin by preheating soup pot on medium heat for 1 minute.
2. Add olive oil and sauté the onions and celery for 2 minutes, stirring occasionally. Do not brown.
3. Add garlic, mushrooms and bay leaves and continue sautéing for additional 3 minutes.
4. Add broth and tomatoes. Stir and bring to a boil.
5. Once boiling reduce to a simmer and partially cover with lid.
6. Cook for 15 minutes.
7. Add barley and cook for 20 minutes.
8. Add shredded chicken and continue to simmer for another 15 minutes.
9. Finish by adding fresh chopped parsley and lemon zest.
10. Taste and season.
And now for some photos ...
2. Add olive oil and sauté the onions and celery for 2 minutes, stirring occasionally. Do not brown.
3. Add garlic, mushrooms and bay leaves and continue sautéing for additional 3 minutes.
4. Add broth and tomatoes. Stir and bring to a boil.
5. Once boiling reduce to a simmer and partially cover with lid.
6. Cook for 15 minutes.
7. Add barley and cook for 20 minutes.
8. Add shredded chicken and continue to simmer for another 15 minutes.
9. Finish by adding fresh chopped parsley and lemon zest.
10. Taste and season.
And now for some photos ...
Could this possibly look any more festive?
We each had a HUGE mug of soup and this is what was left over. 
These are the Wildtree products I used ... Well, and their Grapeseed Oil. 
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