Hi All,
This is a recipe a dutch friend gave me and its really good on a cold night,we had it last night with homemade cheese and herb muffins,to begin with we had chicken liver pate(madein the microwave in 13 mins,which i laced well with sherry!!!!!!) and some melba toast,I also made apple sponge which we had with whipped cream,I did,t have the cream as I,m cutting down fat wise,noticed there was a little more of me recently,mind you I allways have such a good appetite in Winter!!!!!.See what you think of the soup

Stallion Soup
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INGREDIENTS
4 oz (115g) of minced beef
3 leeks
4 carrots
Quarter Cauliflower
8 oz (225g) Mushrooms
8 oz (225g) Peas
3 Springs of Parsley
1 egg
1 tablespoons of toasted bread crumbs
5 pints (2.5 litres) beef stock
2 tablespoons (2 x 15ml) of pearl barley
2 tablespoons (2 x 15ml) of grated ginger
salt & Pepper

INSTRUCTIONS
1) Clean vegetables
2) Dice leeks and carrotts, slice mushrooms, cut cauliflower, chop parsley
3) Pour stock into a saucepan, add vegetables, ginger, and barley
4) Bring to boil, stirring continously
5) Reduce heat season and simmer on low heat for 50/60 minutes,
6) Add mince to a frying pan and cook until turns light brown
7) Remove and mix with bread crumbs, season, roll into meat balls
8) Add to soup, cook for 10 minutes
9) Beat egg, sieve into soup, cook for 2 minutes, serve hot

love Julie
NB no idea why its called stallion soup,neither does my friend!!!!!