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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.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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