Barley Broth with Chicken

Directions

1. 1

   2 oz Pot barley 2 1/2 pt Good quality chicken stock 1 Lemon 1 Fat garlic clove 2 Leeks 1/4 lb Mushrooms 2 Chicken livers, if available Cold

2. 2

   Grate the zest of the lemon very finely and reserve it

3. 3

   Put the barley into a soup pan, add 1 tablespoon lemon juice and cold chicken stock

4. 4

   Bring to the boil, cover and simmer for about 40 minutes until the barley is tender with just a hint of bite to the centre of the grain

5. 5

   Add the chicken meat, if used, to the pan towards the end of this time to heat it through gently but thoroughly

6. 6

   When the barley is nearly ready, slice the mushrooms thickly, and slice the leeks (tender green parts as well as the white) very thinly inde

7. 7

   Cut the chicken livers, if available, into 2 to 3 pieces and saute them briefly in the butter until crusty on the outside but still pink wit

8. 8

   Fry the mushrooms in the fat remaining in the pan then reduce the heat and cook the leeks gently for 2 to 3 minutes, just shaking occasional