Chicken, Mushroom, And Barley Soup

• 3 tablespoons olive oil
• 2 leeks, chopped, using the white and some of the tender green parts
• 3 stalks celery, with leaves, chopped
• 3 medium carrots, chopped
• 1 lb cremini mushroom, sliced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup pearl barley
• 6 cups chicken broth
• 1/4 cup dried porcini mushrooms
• 1/4 cup dry sherry
• 2 cups bite-size pieces cooked chicken

1. Heat the oil in a large skillet over med-high heat.
2. Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
4. Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
5. Remove the bay leaf before serving.

olive oil, leeks, stalks celery, carrots, cremini mushroom, thyme, bay leaf, pearl barley, chicken broth, porcini mushrooms, sherry, bitesize

Taken from www.food.com/recipe/chicken-mushroom-and-barley-soup-452632 (may not work)