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