1/3 cup barley (rinsed and drained)
2 tbsp. butter
1 large onion (chopped)
1 large leek (sliced)
4 cups homemade chicken stock
1 cup cooked chicken meat leftovers
200 g small shiitake mushrooms (quarter)
1 large carrot (chopped)
1 tbsp. fresh oregano
1 bay leaf
salt and pepper
spring onion to garnish (chopped)
Bring a pan of water to a boil. Add the barley and cook over high heat for 5 minutes. Skimming any foam and impurities from the surface. Remove from the heat and set aside.
Melt the butter in a large pan. Add the onion and cook over medium heat, stirring, for about 3 minutes, until slightly softened. Add the leek and cook for another 4 minutes. Stir in the stock, then drain the barley and add to the pan. Season with salt and pepper, bring to a boil, lower the heat, cover and simmer for 40 minutes.
Add the chicken, mushrooms, carrot, oregano and bay leaf and cook covered for another 30 minutes.
Remove bay leaf, garnish with spring onion.