Quorn Chicken and Mushroom Soup

For the soup…

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

To serve…(optional)

8. Warm 4 serving bowls and ladle the soup into the bowls. Top with a dollop of crème fresh and a pinch of smoked paprika.