- Peeled barley: 1 measure
- Chopped onion: 1 medium
- Chicken fillet: 250 grams
- Medium carrots: 2 (grated)
- Sliced mushrooms: 1 cup
- Cooked corn: half a cup
- Sauce: 1 cup
- Cream: 1/3 cup
- Chicken extract tablets: 2 pcs
- Salt, pepper, garlic powder: To the extent necessary
How to prepare
To start, first pour about 2 liters of cold and fresh water into a suitable pot and put it on the heat to boil. You can use it if you have already prepared meat or chicken stock. After the water boils, turn down the heat and add the chopped onion.
If we have not used stock, here we add two pieces of chicken extract to boiling water and onion, and then we add the chicken fillet, which we cut into thin slices, and let the chicken cook for about 30 to 40 minutes.
After the chickens are cooked, add the flaked barley and wait a while for it to soften. After adding the barley, do not close the lid of the pot completely, because due to the presence of a lot of starch in it, when the soup boils, it overflows from the top of the pot and makes the stove very dirty.
The next step is to add the grated carrots, I grate the carrots with a fine grater. If you want the carrots in the soup to be more visible, grate them with a larger rib.
Then add the sliced mushrooms and let the carrots and mushrooms cook until soft and the barley is glazed with the soup.
At the end of cooking, add the cooked corn and allow all the ingredients to mix and taste together.
In the last 15 minutes, add the bechamel sauce seasoned with salt and pepper to the soup and allow the soup to cook well over a gentle heat, then turn off the heat.
After the soup has cooled down a bit, add the cream to the soup and stir very quickly so that the cream mixes well with the soup and does not become lumpy.
After this step, we test the taste of the soup and if necessary, add salt and pepper, then put the lid on the pot and wait for 4 to 5 minutes, and then pour it into the desired dish and serve. This soup with fresh sour lemon has a wonderful taste.