Welcome back to my Kitchen!!! Somehow the last couple of months have gone by without me putting an April recipe up so you will all be lucky enough this month to get two great soup recipes ready for the Winter months ahead!!!

My mum was a great lover of soups and crusty bread.  During the winter months you could smell the beautiful aromas coming from her big Soup Pots in her kitchen.

Barley is the world’s most valuable grain which is a good source of dietary fibre which can be great not just in soups, but in salads and risotto.

This recipe is an old favourite to enjoy!!!


1 tablespoon vegetable oil
5 rashers bacon, chopped (about 125g)
3 leeks, sliced into 1cm rounds
1 clove of garlic, chopped
2 carrots, sliced
2 sticks celery, sliced
1 teaspoon fresh thyme
1 bay leaf
1 1/4 litres chicken stock
1/2 cup pearl barley
2 tablespoons chopped fresh parsley, to serve



  1. Heat oil in large saucepan over a medium heat
  2. Add chopped bacon and cook, stirring for  3 minutes
  3. Add leeks, garlic, carrots, celery, thyme and bay leaf
  4. Cook over a medium heat, stirring occasionally for 8 minutes or until leeks have softened
  5. Pour in chicken stock, 500ml water and pearl barley
  6. Bring to boil, reduce heat and simmer for about 1 hour or until pearl barley is soft, skimming off any scum that forms
  7. Season well with salt and freshly ground black pepper
  8. Serve hot, sprinkled with chopped fresh parsley

A warming winter soup that tastes good and is good for you.  Serve with warm, crusty ciabatta on the side.

You may even like to bake your own bread or scones to enjoy with it so start cooking and let us know on Facebook  or Instagram what you thought!!!

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