Perfect for a chilly autumn day, this creamy Chicken, Mushroom & Barley soup is the ultimate comfort food.
- Melt the butter in a pan
- Add onion, garlic and celery
- Cook for 10 minutes until soft, stirring from time to time
- Stir in the sliced mushrooms and rehydrated wild mushrooms, and cook for a further 5-10 minutes
- Add the shredded chicken, pour in the stock and bring to the boil
- Next, add the pearl barley, dried thyme and pepper to the pan
- Stir through the cornflour and simmer for 10 minutes
- Add grated cheese, double cream and parsley
- Heat through and serve