Barley Broth

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 liters vegetable stock
• 100 g pearl barley
• 1 leek, trimmed
• 2 celery ribs
• 2 large carrots, peeled
• 1 medium parsnip, peeled
• 5 tablespoons wine
• 2 tablespoons tomato puree, sundried if possible
• 2 bay leaves
• 2 tablespoons parsley, chopped

Recipe

• 1 put stock in a pan with the barley and gently boil for 10 minutes
• 2 while barley is boiling finely chop the leek, celery, carrot and parsnip.
• 3 put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. add the other veg and cook for a further 5 minutes.
• 4 stir in tomato puree, bay leaves and the barley plus stock. lower the heat and simmer for 15 minutes.
• 5 serve with hot toast rubbed with a garlic clove or crusty bread.