We love soups in winter and this is a nourishing comforting bowl to warm the soul. Feel free to make it vegetarian by using vegetable stock and make it vegan by using vegan cheese, use beef stock instead of chicken if you have a preference, I'd even go as far as saying use Oxo or Bisto if that's your choice.
I've used some basic vegetables here, onions, garlic, carrot and leek so again you can add or swap using whatever veg you have in at the time.
NOTE: Prep time doesn't include soaking the barley
Rinse the barley until the water is clear and then soak in fresh water for a minimum of 3 hours
Heat the butter and oil in your sauce pan on a medium heat, then add the onions and fry until translucent, approx. 5 minutes
Add the Chopped rosemary and stir through for 2 minutes
Add the chopped leeks and stir through and cook for a further 5 minutes until softened
Add the garlic and stir through for 1 minute
Add the carrots and the pinch of chilli and stir through
Drain the barley and then add it to the pan with the stock and then bring to a gentle simmer for approx. 20-30 minutes until the pearl barley is cooked and tender.
Season to taste, depending on what you are using for the stock, then add the lemon juice and vinegar (if using)
Serve with crusty bread or toasted buttered sourdough and parmesan grated or shaved
NOTE: This is easily made in a pressure cooker if you have one that has a heating/frying option, follow 1-7 then pop the lid on for 20 mins, release and then continue with the seasonings