Barley Broth

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I'm on a mission to make barley trendy again. I think it is criminally underused. We used to get this at least once a week when i was at boarding school and it kept you warm and full for hours.

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Steps

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Put stock in a pan with the barley and gently boil for 10 minutes.

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While barley is boiling finely chop the leek , celery , carrot and parsnip.

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Put the wine in a large pan and add the leek , covver and steam for 5 mins , stirring occasionally.

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Add the other veg and cook for a further 5 minutes.

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Stir in tomato puree , bay leaves and the barley plus stock.

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Lower the heat and simmer for 15 minutes.

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Serve with hot toast rubbed with a garlic clove or crusty bread.

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Ingredients

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vegetable stock, pearl barley, leek, celery ribs, carrots, parsnip, white wine, tomato puree, bay leaves, parsley