Chicken, Mushroom & Barley Soup


Perfect for a chilly autumn day, this creamy Chicken, Mushroom & Barley soup is the ultimate comfort food.

To Assemble, You Will Need:
  • 25g/1oz butter
  • 1 white onion, diced
  • 2 sticks celery, chopped
  • 300g chicken, shredded while hot
  • 1 clove garlic
  • 1l chicken stock
  • 150ml double cream
  • 200g pearl barley
  • 200g sliced mushrooms
  • 20g dried wild mushrooms (rehydrated according to packet instructions)
  • 1 tbsp chopped parsley
  • 1 tsp dried thyme
  • pinch pepper
  • 50g grated hard cheese
  • 1 tsp cornflour
To Make:
  1. Melt the butter in a pan
  2. Add onion, garlic and celery
  3. Cook for 10 minutes until soft, stirring from time to time
  4. Stir in the sliced mushrooms and rehydrated wild mushrooms, and cook for a further 5-10 minutes
  5. Add the shredded chicken, pour in the stock and bring to the boil
  6. Next, add the pearl barley, dried thyme and pepper to the pan
  7. Stir through the cornflour and simmer for 10 minutes
  8. Add grated cheese, double cream and parsley
  9. Heat through and serve

Makes 4 servings
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