Chicken Soup with Barley, Mushrooms, and Greens

Ingredients

• 1 tsp. to 2 Tbs. sherry vinegar
• 2 tsp. chopped fresh thyme
• ¾ pound Swiss chard, stemmed and cut into ½-inch pieces
• 3-½ to 4 cups shredded, cooked chicken
• Freshly grated Parmigiano-Reggiano for serving (optional)
• Freshly ground black pepper
• 1-½ Tbs. olive oil or canola oil
• + 7 more ingredients
• • 2 cups finely chopped onion
  • 3 quarts Homemade Chicken Broth or lower salt chicken broth
  • 3 cups cooked-until-barely-tender barley
  • 4 oz. oyster mushrooms, stemmed and sliced
  • 4 oz. shiitake mushrooms, stemmed and sliced
  • 2 cups finely chopped celery
  • Kosher salt

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, celery, and 1/2 Tbs. salt and cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragra...

View full recipe at Fine Cooking