INGREDIENTS
2
carrots
1
celery stalk
1
small brown onion
2
large potatoes
1 tbsp
butter
1
bay leaf
few sprigs of thyme
3 1/2 oz
pearl barley
1/4 tsp
ground coriander
cayenne pepper
ground mace
6 cups
chicken or vegetable stock
flat-leaf parsley, finely chopped
croûtons for serving