- Cooking time
- 50 minutes
- 6-8 people
Ingredients hide check list
- Start by dicing all the vegetables. It’s important that they are all roughly the same size to ensure they cook evenly. Melt the butter over a medium heat in a medium saucepan and cook the vegetables for 3/4 minutes over a medium heat.
- Add the pearl barley and raw diced meat and cook for a further 2/3 minutes.
- Cover with the stock and bring to the boil and then simmer for 35-40 minutes, until the pearl barley is soft and tender. Add seasoning at this stage. To serve, stir in the fresh parsley at the very last minute to retain freshness and texture.
- This broth keeps really well in the fridge and in my opinion almost improves after a day in the fridge. A tbsp of fresh pesto added before serving would also add another dimension. Enjoy.
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