Vegetable and Barley Broth

Ingredients

• 2 carrots (large)
• 1 bay leaf
• 2 onions
• 14 ozs. butter
• 2 turnips
• 1 teacupful pearl barley
• 2 sticks celery
• 3 pints vegetable stock
• Salt and pepper
• Chopped parsley

Method

1. 1

   Peel and chop onions.

2. 2

   Dice carrots, turnips, and celery.

3. 3

   Melt butter in pan—add prepared vegetables, and cook very gently for about 10 minutes.

4. 4

   Do not brown.

5. 5

   Add stock, bring to the boil, add barley and bay leaf.

6. 6

   Simmer for about 2 hours.

7. 7

   Remove bay leaf, add salt and pepper, and serve, sprinkling in the chopped parsley.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 4. The excerpt below is the record exactly as published.

Vegetable and Barley Broth 2 carrots (large). 1 bay leaf. 2 onions. 14 ozs. butter. 2 turnips. 1 teacupful pearl barley. 2 sticks celery. 3 pints vegetable stock. Salt and pepper. Chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.