I love barley!
Barley is comfort itself. From here on in till the spring barley goes into something every week. I particularly favour barley and root vegebables for fortification during the cold winter months.
This brothy soup was made with pheasant stock. Any stock will do, a light vegetable stock or brown beef stock.
Saute a chopped onion, parsnip, carrot, celery, any root vegetable for that matter, for 3 minutes in olive oil. Add a clove or 3 of garlic, fry for a minute, add the barley, pour on the stock, bring to a boil and simmer for 25 minutes or until the barley is soft. At this point add some finely shredded strong green leafy veg such as cavello nero or savoy cabbage, winter greens, brussel sprouts, curly kale and simmer for a minute.
This is particularly delicious with jacket or mashed potato. Very comforting. And your kidneys will be happy too!