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Bacon and Barley Soup

6 rashers bacon
1 large onion
1 large carrot
Splash of olive oil
6 cups chicken stock
1 cup barley
2-4 bay leaves
Salt and pepper
Chopped flat-leaf parsley

Cook the bacon, onion and carrot in olive oil over a gentle heat until the onion is transparent. Pour in the stock and bring to a simmer. Add the barley and bay leaves, stir and simmer for 30-40 minutes, until the soup has thickened and the barley is tender. Season to taste and garnish with parsley. Serve with crusty bread. 

 

 

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