Ingredients
1 12 lbs chicken breasts
1 large onion
1 large bell pepper
1 cup celery
3 garlic cloves
2 cups fresh mushrooms
4 cups chicken broth
34 cup barley
18 cup fresh parsley
1 tablespoon olive oil
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Barley miso — heartier, earthier than rice miso for winter soups
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Begin by cutting chicken into 1-inch pieces and season with cajun seasoning. Coat bottom of large pot with olive oil. When hot, add chicken. Cook chicken until browned, add trinity (chopped onions, chopped bell pepper, chopped celery) and garlic. Allow the trinity and garlic to cook down. Add chopped mushrooms. When the mushrooms have started to give off their liquid, add the barley to the pot. Barley needs to be cooked until pieces start to appear slightly brown. When it has, add chicken broth and parsley. Allow the soup to simmer for an hour, or until the barley is tender. Serve with garlic bread and enjoy!