- STEP 1
Put the pearl barley and beef stock in to a large, lidded pan and bring to the boil.
- STEP 2
Leave this overnight to allow the barley to swell
- STEP 3
When ready, begin warming the mixture through, and add all the vegtables, mushrooms and meat, followed by the ale.
- STEP 4
Just before boiling add a dash of white pepper. Turn off the heat and leave to cool for 30 minutes.
- STEP 5
Ladel about a fifth of the broth in to a blender and blend until the mixture is smooth.
- STEP 6
Add the blended mixture back to the broth. Stir in and bring back to the boil.
- STEP 7
Served with buttered granary bread rolls