Instructions: In a large saucepan, melt the butter over medium heat. Stir in the flour. Continue cooking and stirring until the flour has completely absorbed the butter.

Increase the heat to medium-high, slowly add a small amount of the chicken broth, and stir to combine with butter and flour. When there are no lumps of flour left, it is safe to add the remaining chicken broth. Also add the thyme and pepper. Bring to a boil and cook, stirring, until slightly thickened.

Reduce the heat to maintain a simmer, stir in the barley, and cook for 3 minutes. Add the carrots and cook for about 3 more minutes.

Add the mushrooms, chicken, and whole tomatoes. Return the stew to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 5 minutes.

Stir in the scallions and serve hot.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.