Cock-a-Leekie Soup

1 tbsp (15 mL) butter

1 tbsp (15 mL) olive oil

3 leek(s), sliced

2 cloves garlic, minced

3 carrot(s), medium, sliced

3 potato(es), with skin, diced

3 cups (750 mL) chicken breast(s), cooked, diced

1/2 cup (125 mL) barley, dry

14 cups (3.5 L) low-sodium chicken broth

2 bay leaves

1 tbsp (15 mL) thyme, fresh

1 tsp (5 mL) thyme, dried

1/4 tsp (1.25 mL) black pepper, freshly ground

1 tsp (5 mL) brown sugar

1/2 tsp (2.5 mL) salt, (optional)

1/2 cup (125 mL) parsley, fresh, chopped, for garnish

1 Heat butter and olive oil over medium-low heat in a deep soup pot.
2 Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Slice white and tender green portion into ½ inch (1.25 cm) half moons. Add to soup pot with the minced garlic. Increase heat to medium high. Stir and sauté for 5 minutes.
3 Peel and slice the carrots into rounds. Dice the potato. As long as they are scrubbed it isn't necessary to peel the carrots or potatoes. Stir into the soup pot and continue to sauté while stirring.
4 Dice the cooked chicken. Add to pot with the barley, chicken broth, thyme leaves, bay leaves and freshly ground black pepper. Bring to a boil, cover and simmer for 30 minutes or until barley is tender.
5 Stir in brown sugar. Taste and add salt if needed. How much salt you need depends on the saltiness of the broth. Remove bay leaves.
6 To serve garnish with fresh chopped parsley (optional garnish).