2 sticks pale inner celery and leaves, finely chopped
3 cloves garlic, finely chopped
500g mixed mushrooms, chopped
20g dried mushrooms
1 cup barley
6 cups hot chicken stock
125g PHILADELPHIA Light Spreadable Cream Cheese
2 tablespoons KRAFT Grated Parmesan
2 tablespoons finely chopped parsley
Method
HEAT oil in a medium to large saucepan and saute onion, celery and garlic gently until onion has softened. Add the mushrooms and cook for 5 minutes or until softened. Add the barley and cook, stirring for one minute
ADD 5 cups of stock and cook, stirring occasionally until most of the stock has been absorbed. Continue adding more stock until barley is cooked
STIR in the PHILLY, Parmesan and parsley and stir until combined. Serve immediately
