leek, potato and barley soup

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This is Augusta’s soup.

First she brings a litre or so of water to boil with a teaspoon of vegetable stock granules and adds a finely chopped leek.  A few minutes later she adds two medium sized potatoes, also finely chopped. After another minute or two she adds two tablespoons of pearl barley. On a simmer, the soup cooks in about 40 minutes. At the end she adds a knob of butter, parsley and a generous spoonful of parmesan.

Nothing nicer to come home to on a wet evening!

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