Woman_and_Home_Feel_Good_Food_-_October_2019

woman&home PASSIONATE ABOUT FOOD 43

Thisis greatforusingupany
leftoverroastchicken.Feelfreeto
use any vegetables you have.

Serves 6 • Ready in 50 mins

400mlchickenstock
1 largeonion, peeled and finely
chopped
2 smallbayleavesanda few sprigs
ofthymeorrosemary
1kgmixedwinterveg– weused
carrot,turnip, swede, celeriac and
parsnip
2 sticksofcelery
100gpearlbarley
600gcookedchicken,shredded
freshly chopped parsley, to garnish

1 Bringthestocktothe boil, add
onionandherbs.
2 Peelandchopallthevegetables,
trimandchopthecelery.
3 Putallthevegetablesin a pan,
bringtotheboil,thenstirin the
barley.Bringbacktotheboil,reduce
theheat,coverandsimmerfor
about 20 mins,thenaddmostofthe
shreddedchickenfora further 10 mins
oruntilthevegetablesaretender.
4 Seasonthesoupandladleit into
bowls.Topwiththeremainingshreds
ofchicken,sprinklewithparsley and
servewithchunksofbread.
Perserving:Cals307, Fat 8g, Sat fat
2g, Carbs 28g

GREAT FOR VEGGIES

LOW CALORIE

TIP

Ifyou’renot

cookingfor

veggies,chicken

stockisan

option

EAT SM A RT

Mushroomsareattheirbestright

now,sotakeadvantageof that

delicious rich flavour.

Serves 4 • Ready in 40 mins

smallhandfulof dried porcini

mushrooms

1tbspoliveoil

knobofbutter

150gmixedfreshwildmushrooms

300gchestnutmushrooms,sliced

2 shallots,finelychopped

1 garlicclove,crushed

fewsprigsofthyme

600mlhotvegetablestock

2tbspcrèmefraiche

artisanbread,slicedandtoasted

soft, mild goat’s cheese, to serve

1 Putthedriedporcinimushroomsin

a bowl and pour over 150ml warm

Chicken,barley

andvegetable

soup

water.Leavetosoakfor 10 mins.

2 Meanwhile,heattheoilandbutter

ina fryingpan.Addthewildand

chestnutmushroomsandfryfor3-4

mins.Takeouta fewofthefried

mushroomstouseasa garnishlater.

Addtheshallots,garlic and thyme,

thenfryfor2 mins.

3 Addthestockandtheporcini,

thenstirin themushroom-soaking

water.Bringtotheboil,thensimmer,

half-covered,for 10 mins.

4 Ladlethemixturein batchesintoa

foodprocessorandwhizztoblend,

makingsureyouretainsomeofthe

mushroomtexture.Seasontotaste.

Returntothepan,stirin thecrème

fraicheandseasonwell.Servewith

slicesoftoasttoppedwithgoat’s

cheeseandthereservedmushrooms.

Perserving:Cals 115, Fat 9g, Sat fat

4g, Carbs 3g

Wild mushroom soup