Thick Vegetable Soup
|Vegetables||1 1⁄4 Pound|
|Pearl barley/Patna rice||1 Ounce|
|Stock/Water with a bouillon cube||1 1⁄2 Pint|
|Grated cheese||1 Tablespoon (For Garnish)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Peel and cut the vegetables into small dice or grate very coarsely.
If using pearl barley blanch this by putting into cold water, bringing to the boil, and cooking for 1 minute.
Strain, then cook in boiling salted water until tender.
If using rice cook in boiling salted water until soft.
Meanwhile put the vegetables and stock into pan and cook until tender; this will vary according to how large the pieces are, but will take from 10-20 minutes.
Add seasoning and the pearl barley or rice and reheat, then serve garnished with grated cheese and chopped parsley.