Recipe for Thick Vegetable Soup with Melted Cheese Croutons 
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Yield:
6
Ingredients:
Amount Ingredient
2 lrg carrots pared and coarsely grated
2 lrg parsnips pared and coarsely grated
2 lrg onions skinned and chopped
25 gm pearl barley
25 gm red split lentils
400 gm can italian tomatoes sieved
1 x level teaspoon dried mixed herbs
1/2 x litresvegetable stock (qv)
1 x salt and freshlymilled black pepper
----------------- For the garnish: ----------------
6 slc French bread
Instructions:
Instructions: Place the carrots parsnips onions barley lentils and tomatoes in a large flameproof casserole sprinkle in the herbs season with salt and freshly milled black pepper and pour in the stock and bring everything up to simmering point.

Then put a lid on keep the heat very low and simmer the soup for about 2 hours.

About 5 minutes before serving pre heat the grill to its highest setting.

Sprinkle the cheese over the slices of French bread and lay them on the surface of the soup.

Now place the casserole under the hot grill until the cheese has melted and become bubbly and tinged with brown.

Serves 6

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