Name: Slow cooker chicken, porcini & barley soup
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 20 gram dried porcini mushrooms; 1 cup (250ml) boiling water; 2 chicken marylands (700g); 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 1 litre (4 cups) chicken stock; 1/2 cup (100g) pearl barley; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 parsnip (250g), chopped finely; 1 kumara (250g), chopped finely; 2 stalks celery (300g), trimmed, chopped finely; 250 gram swiss brown mushrooms, quartered; salt and pepper, to taste; 1/2 cup finely chopped fresh flat-leaf parsley

Ingredients

20 gram dried porcini mushrooms

1 cup (250ml) boiling water

2 chicken marylands (700g)

1 brown onion (150g), chopped finely

2 clove garlic, crushed

1 litre (4 cups) chicken stock

1/2 cup (100g) pearl barley

1 sprig fresh rosemary

1 sprig fresh thyme

1 parsnip (250g), chopped finely

1 kumara (250g), chopped finely

2 stalks celery (300g), trimmed, chopped finely

250 gram swiss brown mushrooms, quartered

salt and pepper, to taste

1/2 cup finely chopped fresh flat-leaf parsley

Method

1.Place porcini mushrooms in a small heatproof bowl with the water; stand 15 minutes or until softened. Drain, reserve porcini and the soaking liquid.

2.Meanwhile, discard as much skin as possible from the chicken. Place chicken, onion, garlic, stock, barley, rosemary, thyme, parsnip, kumara, celery, swiss brown and porcini mushrooms and reserved soaking liquid into a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.

3.Remove chicken from cooker. When cool enough to handle, remove meat from bone; shred coarsely. Discard bones. Return meat to cooker; season to taste. Serve topped with parsley.

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