Chicken Soup with Barley, Mushrooms, and Greens

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