Chicken Barley Soup with Leeks and Mushrooms

Heat 1 tablespoon olive oil in a Dutch oven or stock pot over medium-high heat. Brown chicken on both sides for about 5 minutes. Cover with water and add halved, unpeeled onion, 2 celery stalks with leaves and salt and pepper. Simmer for about 30 minutes until chicken is done.

Strain broth, remove chicken to cool, and discard cooked vegetables. Chill broth and remove congealed fat. Remove skin and bones from chicken and tear chicken meat into bite-sized pieces. This can be done a day ahead and refrigerated.

Heat the remaining tablespoon of olive oil and the butter in a Dutch oven over medium high heat. Saute sliced leeks (see cleaning tip below), carrots, remaining celery (sliced) and mushrooms for about 5 minutes. Add spices and a sprinkling of salt and pepper. Saute for a few more minutes. Add reserved broth and additional canned broth to equal about 9 cups (I usually add around 3 cups additional broth). Add barley and bring to a boil. Simmer for about 35 to 45 minutes until barley is tender.

Add chicken and more broth if desired. Heat through and season to taste with salt and pepper.

Tip for cleaning leeks: Remove tough green tops from leeks and slice off the root end. Slice leek lengthwise and hold under running water, fanning the layers open as you rinse. This should remove all the hidden dirt. Dry on paper towels.