I am kind of laughing to myself as I post this recipe...it's supposed to be near 100 degrees on Tuesday. I doubt seriously that I will be making soup anytime soon but I also know that the seasons change here in the Chicago area. Sometimes twice in a day! In all seriousness...I will probably start working on this recipe towards the end of Summer to take advantage of some fresh vegetables from the farmer's markets I go to. Perhaps I will rename this recipe farmer's market soup.
1 large sweet onion, chopped
1 C. thinly sliced baby portobello mushrooms
1/2 C. chopped green pepper
1/2 C. chopped sweet red pepper
5 garlic cloves, minced
1 tbsp. butter
1 tbsp. olive oil
3/4lb. boneless skinless chicken breasts, cut into half inch cubes
49oz. chicken broth
1 28oz. can crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 C. pearl barley
1 3/4 tsp. Italian seasoning
1 1/2 tsp. pepper
1/2 tsp. salt
In a large skillet, saute the onion, mushrooms, green and red peppers and garlic in butter until tender. Transfer to a 5qt. slow cooker. Add the remaining ingredients. Cover and cook on low or until chicken and barley are tender.
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