Required: 1 litre chicken stock, 25 grms barley, 200 grms vegetables (carrot, turnip, cabbage, celery, onion), salt and pepper.
Method: wash the barley, Simmer in the stock for approximately 1 hour. Peel and wash the vegetables and cut into neat 3mm (1/8 inch) dice. Add to the stock and bring to boil, skim and allow to simmer until tender, approximately 30 minutes.
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