Chicken And Barley Soup

• 10 cups chicken broth
• 3/4 cup pearl barley
• 1 lb mushroom, sliced
• 3 large carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 medium potato, cubed
• 1 clove garlic, minced
• 2 cups diced cooked chicken
• 1/2 teaspoon dried basil, crumbled
• 1/2 teaspoon dried thyme, crumbled
• 3 tablespoons fresh lemon juice, to taste

1. Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
2. Note: If you want a'richer' soup, add up to 1/2 cup olive oil to the stock.

chicken broth, pearl barley, mushroom, carrots, stalks celery, onion, potato, clove garlic, chicken, dried basil, thyme, lemon juice

Taken from www.food.com/recipe/chicken-and-barley-soup-103022 (may not work)