13 may

Vegetable Soup

Mrs Chas. J Redman, Quandialla Branch

SERVES 6

1 tablespoon pearl barley

250 ml (1 cup) water

1 carrot, peeled and chopped

1 turnip, peeled and chopped

2 desiree potatoes, peeled and chopped

boiling water, as required

1.2 litres (6 cups) chicken stock

1 tomato, chopped

¼ teaspoon celery seed

1 tablespoon chopped parsley

Combine the pearl barley and 250 ml (1 cup) water in a saucepan. Bring to a simmer then cook for 30 minutes, or until tender. Drain well.

Combine the carrot, turnip and potatoes in a saucepan with enough boiling water to just cover. Bring to a simmer and cook for 1 hour over low heat, or until very tender.

Combine cooked barley, cooked vegetable mixture, the stock and tomato in a large saucepan. Add the celery seeds and parsley. Season to taste with salt and pepper.

Bring to a simmer and cook for 10 minutes over medium heat. Serve hot.