Chicken And Barley Soup - Philips HD2137 Manual

Chicken and barley soup

INGREDIENTS
20g dried porcini mushrooms
1 cup(250ml) boiling water
2 chicken maryland
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1.
Place porcini mushrooms in a small heatproof bowl with the water; stand 15 minutes or until softened. Drain and reserve the 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 the reserved soaking liquid into the inner pot of cooker.
3.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on SOUP in Pressure cooking for 20 mins. Press START.
4.
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.
Cooking time starts once pressure has been maintained.
Set the valve to "Seal" position. Check that the float valve is in the down position.
Pre+Cooking time slow
1L chicken stock
½ cup pearl barley
1 sprig fresh rosemary
1 sprig fresh thyme
1 medium parsnip, chopped finely
or
pressure
6 hrs 30 mins 50 mins
1 small kumara(orange sweet potato), chopped finely
2 sticks celery, trimmed, chopped finely
250g swiss brown mushrooms, quartered
½ cup finely chopped fresh flat-leaf parsley
SERVES 4
Soup 19