Onion and Barley Soup Recipes

Ingredients :

60g barley

2 large onions

1 tbsp cooking oil

0.8 liter beef stock

salt

1 spring onion

4 slices wholemeal bread

1. Soak the barley in the stock for 30 minutes before hand.
2. Slice the onions evenly and sauté gently in a pan with the oil.
3. Do not brown.
4. Place barley, stock and onions together in a pot and bring to a slow simmer.
5. Cook gently until the barley is tender and the texture is creamy.
6. Salt to taste.
7. Finley chop spring onion and float on top of individual bowls together with toasted wholemeal slices trimmed to tidy shapes.

Serves 6 - 8

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