Michel Richard’s Chicken, Mushroom & Barley Soup

4 servings (or more if you add more mushrooms)

Nothing could be simpler or more delicate than this dish.  The flavors are rich and earthy, and contain that elusive fifth flavor, umami. It contains all the elements of a complete meal.  It’s nutritious and filling.  I feel honored that Michel Richard provided this recipe for Diet Simple. It fits perfectly as something you can cook, store in the refrigerator and eat for several meals. A favorite of anyone who tastes it. Using my method for slicing the chicken, it will be delicate and moist, instead of dry, like most chicken breast dishes.

Ingredients:
2 Tbsp Canola Oil
2 Small Onions, Peeled and Diced
1 Pound Thinly Sliced Mushrooms
2 Quarts Unsalted Chicken Stock (defatted)
2 Tablespoons Light Soy Sauce
6 Tbsp Pearl Barley
4 Cloves Garlic, peeled and minced
Salt and Freshly Ground Black Pepper to taste
About 1 pound chicken, boned, skinned, and sliced thin (see instructions)

Heat the oil in a heavy, large saucepan over medium-low heat.  Once the oil is hot, add the onion, cover, and cook until translucent, for about ten minutes – or more, while stirring occasionally.  Add the mushrooms. Increase heat to medium-high and cook uncovered until lightly browned, for about five minutes, stirring occasionally.  Add the chicken stock, soy sauce, barley and garlic.  Simmer gently for about 45 minutes to cook barley and blend flavors.  Season with salt and pepper.  (This can be prepared ahead, cooled, covered and set aside at cool room temperature for up to four hours or refrigerated for several days.)

To make perfectly tender slices of chicken for your soup, put the chicken breast in the freezer. When it is half frozen, place it on a cutting board. Using a sharp knife, slice as thinly as you can – across the grain. It’s virtually impossible to cut raw meat this thin.

Once the vegetables and barley are cooked, turn off the heat. Toss in the thinly sliced chicken breast. It will be cooked throughout, and opaque, in less than a minute. Ladle into four or more soup plates.