Do not use stock cubes unless you are sure they do not contain gluten.
Do not use barley.
Ingredients: to serve four
1 pint / 600ml mutton stock
2 oz / 50g well chopped onions
2 oz / 50g leeks cut into rings
2 oz / 50g carrots, thinly sliced
2 oz / 50g turnip or swede, chopped
2 oz / 50g potatoes, chopped
1 oz / 25g long grain rice
salt to taste
fresh ground black pepper
Add all the ingredients to the stock. Bring to the boil and simmer gently for an hour.
Serve in warm soup bowls. Garnish with chopped parsley.