For four people
1 pint / 550 ml stock
1 medium onion
1 medium leek
1 large carrot
2 medium potatoes
2 oz / 50 g barley or brown rice
salt to taste
- Dice all the vegetables as finely as possible - not liquidised.
- Add all the ingredients to the stock.
- Bring to the boil and simmer for an hour.
- Serve hot with any wholemeal bread.