30 g dried Porcini mushrooms
1 Ltr Chicken Stock
1 large onion, diced
1 tbs garlic crushed
350 gms chicken thigh, trimmed of fat and diced
1/2 stalk of celery, diced
350 g swiss button mushrooms,sliced
1/2 cup dry white wine
1 1/2 tbs oregano chopped
1/2 cup pearl barley
2 cups hot water
1 bouqet garni
2 tbs olive oil

Soak the dried Porcini’s in the 2 cups of water for 20 mins.Drain, chop and reserve liquid. Meanwhile, coat a heavy based pot with the olive oil and heat to a medium heat. Add the onion and celery and cook until soft with out colouring add the garlic and the chicken and cook for 2 mins. Add the button mushrooms,season and cook for further 4 mins. Add the wine and reduce until almost evaporated. Add the bouquet garni and the chicken stock. Bring to a simmer and add pearl barley cook gently for 10 mins and add drained porcini. Cook for further 10 to 15 mins or until pearl barley is tender. Adjust consitency with porcini stock and adjust seasoning. Finish with chopped oregano and serve.