Name: Chicken, porcini and barley soup
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 20 gram (¾ ounce) dried porcini mushrooms; 1 cup (250ml) boiling water; 2 (700g) chicken marylands; 1 medium_piece (150g) brown onion, 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 medium_piece (250g) parsnip, chopped finely; 1 small_piece kumara (orange sweet potato) (250g), chopped finely; 2 (300g) sticks celery, trimmed, chopped finely; 250 gram (8 ounces) swiss brown mushrooms, quartered; 1/2 cup fresh flat-leaf parsley, finely chopped

Ingredients

20 gram (¾ ounce) dried porcini mushrooms

1 cup (250ml) boiling water

2 (700g) chicken marylands

1 medium_piece (150g) brown onion, 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 medium_piece (250g) parsnip, chopped finely

1 small_piece kumara (orange sweet potato) (250g), chopped finely

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

250 gram (8 ounces) swiss brown mushrooms, quartered

1/2 cup fresh flat-leaf parsley, finely chopped

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 chicken. Place chicken, onion, garlic, stock, barley, rosemary, thyme, parsnip, kumara, celery, swiss brown mushrooms, porcini mushrooms and reserved soaking liquid into a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 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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