Chicken, Porcini And Barley Soup

• 1 oz dried porcini mushrooms
• 2 None chicken legs, skin removed
• 1 None medium Spanish onion, chopped finely
• 2 cloves garlic, minced
• 4 cups chicken stock
• 3.5 oz pearl barley
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 None medium parsnip, chopped finely
• 1 None small sweet potato, chopped finely
• 2 stalks celery, trimmed, chopped finely
• 9 oz cremini mushrooms, quartered
• 1 tbsp fresh flat-leaf parsley leaves, finely chopped

1. Place porcini mushrooms in a 4.5-quart slow cooker. Cover with 1 cup boiling water and let stand for 15 mins, or until softened.
2. Add chicken, onion, garlic, stock, barley, rosemary, thyme, parsnip, sweet potato, celery and cremini mushrooms. Cook, covered, on low for 6 hours.
3. Remove chicken from cooker. When cool enough to handle, remove meat from bone and shred coarsely. Discard bones. Return meat to slow cooker and season to taste. Serve topped with parsley.

porcini mushrooms, chicken, spanish onion, garlic, chicken stock, pearl barley, rosemary, thyme, sweet potato, stalks celery, cremini mushrooms, parsley

Taken from recipes-plus.com/api/v2.0/recipes/36612 (may not work)