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Ingredients

  • 40g butter
  • 1 leek, sliced
  • 2 sticks of celery, finely sliced
  • 2 carrots, peeled and diced into 1-2cm pieces
  • 1 medium parsnip, peeled and diced into 1-2cm pieces
  • 1 medium potato, peeled and diced into 1-2cm pieces
  • 2 bay leaves
  • 2 stalks of thyme
  • 100g pearl barley
  • 75ml white wine
  • 1.2ltr (2pt) vegetable or chicken stock
  • 1tbsp tomato puree
  • 2tbsp chopped flat-leaf parsley

Method

  • STEP 1
    Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
  • STEP 2
    Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
  • STEP 3
    Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.
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Overall rating

A star rating of 4.7 out of 5.6 ratings
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