Barley Broth - cooking recipe

Ingredients

1 1/2 liters vegetable stock
100 g pearl barley
1 leek, trimmed
2 celery ribs
2 large carrots, peeled
1 medium parsnip, peeled
5 tablespoons white wine
2 tablespoons tomato puree, sundried if possible
2 bay leaves
2 tablespoons parsley, chopped

Preparation

Put stock in a pan with the barley and gently boil for 10 minutes
While barley is boiling finely chop the leek, celery, carrot and parsnip.
Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
serve with hot toast rubbed with a garlic clove or crusty bread.