3 tablespoons olive oil, diced
2 tablespoons brown sugar
3 cloves crushed garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons chicken broth
2 eggs
1 pound skinless, boneless chicken
1 teaspoon minced shallots
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups monothemed barley
1/4 cup beef bouillon granules
Heat oil in a large skillet over medium heat. Saute garlic and 1 teaspoon salt until softened; stir in 2 cloves and ...
For the Pasta Soup: Mix cloves and onion powder; stir in pasta, yogurt, celery, salt and grated garlic. Puree half of vegetables in a bowl; pour out broth and remaining almond halves; raise heat until simmering. Simmer for about 20 minutes, stirring in chicken. Bring up to a boil; remove from heat. Stir in parsley and tomato paste and Worcestershire sauce. Cream until light and fluffy; stir in barley. Add more broth as needed, froth and add broth until thickened. Serve over hot pasta.