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Winter Vegetable Soup recipe (Soup)

liters Chicken or vegetable stock
100 g Pearl barley
some   leek
2   celery sticks
2   peeled carrots
2   peeled Parsnip
5 tablespoons white wine
2 tablespoons Tomato puree
2   bay leaves
2 tablespoons chopped parsley

Posted by Caroline on Dec 10, 2010


Make the chicken or vegetable stock. Add the pearl barley and simmer the mixture. Chop up the carrots, leek, parsnip and celery into small cubes. Simmer vegetables in white wine. Simmer this mixture for about five minutes with the pan covered. Stir a couple of times to prevent the leeks sticking to the bottom of the pan. Add the remaining chopped vegetables to the large pan. Simmer for another 5 minutes stirring a couple of times. Pour the stock / pearl barley from the medium pan into the cooking vegetables in the large pan. Add the tomato puree and bay leaves to complete the soup. Bring it to the boil then simmer for about 25 minutes stirring occasionally.

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