Beef barley soup and Scotch broth, rich with bits of lamb, are two classic soups with barley. But if you enjoy the flavour but don’t want the meat, what are you to do?
I then spooned the roasted mixture into a pot and added barley, vegetable broth and a few splashes of Worcestershire sauce. I brought the soup to a simmer on the stovetop, simmering it until the barley was tender. Worcestershire sauce is made with such ingredients as vinegar, molasses, tamarind, spices and other seasonings. It also contains anchovies. If you can’t have fish, though, you could use vegan Worcestershire sauce, which does not contain anchovies. Google “vegan Worcestershire sauce Victoria” and you’ll find links to food stores selling it.
Both types go through a machine that removes the outer inedible hull and polishes the kernel — a process called pearling — but pearl barley is pearled for a longer period of time, which causes it to cook more quickly than pot barley, which is pearled for a shorter period, leaving most of the bran intact.
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