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Recipes
Recipe of the month
Barley & vegetable soup
3 tablespoons olive oil
2 onions, finely chopped
2 leeks, finely chopped
2 carrots, finely chopped
6 mushrooms, chopped
2 sticks celery, finely sliced
4 oz (110g) pot barley
1 teaspoon chopped thyme
3 pints (1.75 litre) vegetable stock
½ hispi cabbage, finely chopped
handful of chopped parsley (reserve some for garnish)
black pepper & salt
In a heavy pan cook the onions until soft add the remaining vegetables and continue cooking until soft.
Add the barley, thyme & stock and bring to the boil, cover & simmer for 1½ hrs until the mixture is thick and the ingredients all breaking down.
Add the cabbage and parsley, season well with black pepper and salt and continue to cook a further 10 minutes.
Divide between four bowls and scatter parsley over.
For more barley recipes click here
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