Soups

Cream of Barley Soup

Soak McKenzie's Pearl Barley overnight in cold water, drain.

Place in saucepan with 2 litres cold water, onion, carrot, celery and salt if desired. Bring to boil, reduce heat, cover and simmer until barley is tender.

Remove vegetables and press the remaining barley mixture through a sieve or place in blender.

Add hot white sauce. To prepare white sauce - Melt 2 tablespoons margarine in a saucepan, blend thoroughly with 2 tablespoons of plain flour, add 500ml of low fat milk and heat slowly, stirring constantly until mixture thickens.