A wholesome and nutritious brew with the goodness of barley. Avoid overcooking the vegetables like, the celery, so as to retain maximum vitamin content. Balance the dish with a carbohydrate component in the form of pastry or French loaf.
Serves: 4 people
1 1/2 litres light chicken / beef stock
1 large white onion (cut into wedges)
1 carrot (cubed)
2 potatoes (cut into large cubes)
1 tablespoon barley seeds (soaked a few hours beforehand)
1 stalk celery (finely sliced)
3 fresh button mushrooms (sliced)
2 tablespoons fresh cream
1 tablespoon flour (dissolved in a little stock)
1 teaspoon margarine
1 cinnamon stick
salt and ground black pepper to taste
1.
Melt margarine in pot and lightly fry onions, cinnamon, carrots and potatoes.
2.
Add stock and bring to the boil.
3.
Add barley seeds, leaving to simmer for about 30 minutes.
4.
Add blended flour, stirring continuously until soup thickens. Season with salt and pepper.
5.
Add celery and sliced mushrooms and simmer another 5 to 10 minutes. Add cream and turn off heat.
6.
Serve soup with puff pastry shapes or breadsticks and bread rolls.
