Barley and onion soup with Welsh rarebit
This soup is ideal for freezing.
- Serves 4
- More than 1 hour
- Vegetable oil
- 4 onions, thinly sliced
- 2 rashers (about 50g) PnP back bacon, finely chopped
- 1 Tbsp (15ml) thyme leaves, chopped
- 1 garlic clove, crushed
- 1 cup (250ml) pearled barley
- 2 beef stock cubes dissolved in 5 cups (1.25L) boiling water
- Salt and milled pepper
- 2 PnP bakery rolls, halved
- 2 Tbsp (30ml) flour
- 1 cup (250ml) milk
- 1 Tbsp (15ml) Worcestershire sauce
- 1 tsp (5ml) mustard powder
- Generous pinch paprika
- 1 feta disc, crumbled
- 2 Tbsp (30ml) chutney
- For the barley and onion soup, heat oil and gently sauté onions until soft and caramelised.
- Add bacon and sauté for a few minutes, then add thyme, garlic and barley and sauté briefly.
- Add prepared stock and simmer for 40-60 minutes, or until barley is soft. Season well.
- For the Welsh rarebit, preheat grill to medium-high and toast rolls on both sides.
- Heat 2 Tbsp (30ml) oil in a saucepan.
- Add flour and cook for a minute, then whisk in milk and cook until sauce thickens.
- Add Worcestershire sauce, spices and feta. Season to taste.
- Spread chutney on toast and top with cheese sauce.
- Grill until golden and bubbly, then serve with soup.