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A great big soup hug

This soup is something my mum would make every week during the winter and I loved it, so when I moved out I decided to take it with me and make it myself. It is like a hot, comforting blanket on a cold day and so thick you could almost eat it with a fork instead of a spoon



  1. Melt the butter in a large soup pot and brown the meat on both sides for one min, then remove from the heat

  2. Tip in the barley soup mix, chopped leek, celery, carrots, and potato

  3. Add the stock and top up with water so the ingredients are just covered

  4. Add the thyme and season with salt and pepper

  5. Bring to the boil and then simmer for 2 hours

  6. Remove the meat and pull apart with 2 forks before adding back to the pot

  7. Serve with crusty bread and a glass of milk