I had a ton of leftover chicken (roasted two whole birds at once) from doing a "mock" Thanksgiving dinner the other night. So, I needed to get back on the healthy side of things and made this soup.
I simmered the barley and chopped, dried shitake mushrooms in chicken stock for a bit over an hour. Then added the chicken, some poultry seasoning and thyme. Simmered for about 15 minutes more and then added some frozen mixed veggies. Simmered about 5 minutes more.
A very hearty and healthy soup for a cold winter day!
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