Scotch Broth!

Due to the appalling weather over here lately, I decided to make some of this wonderful soup. For it is quite easy to make, and a lot of good vegetables are in season now.
You will need.
1½ oz of Pearl Barley.
2 Pints of Beef Stock, the traditionalists use white Beef Stock which you can make if you so wish, I just make my own Beef Stock, or you can buy it already made. You can get Stock cubes and jelly as well.
12 oz of vegetables. Carrots, turnip, leeks, celery and onion, or if some of these are not available use any good autumn/winter vegetables.
Bouquet garni. This is a mixture of herbs which are normally bound together with a piece of twine, although sometimes put in a cloth package, and put into the broth when cooking to add flavour.
The normal ones that go well with beef are bay leaves, thyme and parsley all with their stems left on. However again you can use other herbs that are available, like rosemary etc. I have been informed that you can buy these already made in packets, I have never used them so I cannot vouch for them.
Salt and freshly ground black pepper to taste.
Chopped Parsley.

Now the fun bit.
You must wash the Pearl Barley first, this gets of the dust etc from it.
In a large pan put in the Stock and the Pearl Barley, then simmer for about an hour. Although 1½ oz of Barley does not sound a lot, it swells in the water.
Add the Bouquet garni, leaving the end of the twine over the edge of the pan, so you can lift it out easily!
Now peel and wash the vegetables and cut them up into about ½ inch dice.
After the stock has simmered for an hour it should have reduced.
Add the vegetables and seasoning, and bring to the boil, then turn it down to simmer it for about 30-35 minutes. Make sure to skim off any impurities that may have come from the stock.
Put in a good handful of chopped parsley, stir well, and then serve with warm bread.
In my bowls this makes 4 good hearty portions,
Regards from a cold, wet England.
Neil.