Quorn Chicken and Mushroom Soup

Name: Quorn Chicken and Mushroom Soup
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 3 frozen Quorn Vegetarian Fillets; 75g pearl barley; A drizzle of olive oil; 2 sticks celery, sliced; 1 carrot, diced; 1 onion, sliced; 1 clove garlic, crushed; 2 sprigs of thyme; 200g chestnut mushrooms, sliced; 2 tbsp flour; 1 litre vegetable stock; 2 savoy cabbage leaves, shredded; 4 tsp reduced fat crème fresh; ¼ tsp smoked paprika

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Quorn chicken and mushroom soup with vegetables in a bowl

This hearty Chicken and Mushroom soup is made with Quorn Vegetarian Fillets and packed full of vegetables and nutty pearl barley.

Ready in 30 minutes, this delicious soup is so easy to make. Simply fry your veggies and herbs before adding mushrooms and Quorn Vegetarian Fillets. Simmer away in a delicious stock before adding the pearl barley and warming through.

Serve in warm soup bowls, topped with a dollop of crème fraiche and a pinch of paprika and tuck in! Enjoy as a lunch or a light supper with Irish soda bread and butter.

Quorn Chicken Pieces & Fillets Recipes Vegan and Vegetarian Winter Recipes Vegetarian Autumn Recipes Vegan and Vegetarian Soup Recipes

Serves 4

30 mins

Easy

207 cals
(Per serving)

3.5g of fat
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

No Artificial Ingredients

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Ingredients

For the Chicken and Mushroom Soup…

3 frozen Quorn Vegetarian Fillets
75g pearl barley
A drizzle of olive oil
2 sticks celery, sliced
1 carrot, diced
1 onion, sliced
1 clove garlic, crushed
2 sprigs of thyme
200g chestnut mushrooms, sliced
2 tbsp flour
1 litre vegetable stock
2 savoy cabbage leaves, shredded

To serve…(optional)

4 tsp reduced fat crème fresh
¼ tsp smoked paprika

Method

For the soup…

Bring a small saucepan of water to the boil. Add the pearl barley and boil for 25 minutes or until tender.
Heat a drizzle of olive oil in a medium saucepan. Add the celery, carrot, onion, garlic and thyme. Sauté for 5 minutes.
Add the Quorn Vegetarian Fillets and mushrooms. Sauté for 5 minutes.
Add the flour, stir and cook for one minute.
Add the stock and cabbage stir well. Bring to the boil, reduce to a simmer and simmer for 5 minutes.
Remove the Quorn Vegetarian Fillets from the pan and shred using 2 forks. Place back in the pan.
Drain any water from the pearl barley and add to the soup. Gently warm though.

To serve…(optional)