Chicken And Barley Soup

Preparation:

Preparation: Put the chicken, an onion, the carrot, a stick of celery, the wine in a saucepan and cover with two liters of water. Bring to the boil and cook over low heat for an abundant hour, skimming the surface from time to time. Meanwhile, also boil the barley in salted water for half an hour. Drain it, flavor it with a little butter and the chopped onion, sprinkle with the white wine, let it evaporate. When the chicken is cooked, drain it from the broth, peel it and cut the meat into fillets. Add it to the broth, add the barley and cook for another 10 minutes. Adjust salt and pepper. Perfume by adding half a teaspoon of cumin seeds. Pour into the tureen and serve the soup piping hot.