Instructions: Season the stock with salt and black pepper and bring to the boil.

Rinse the barley thoroughly in a sieve under cold running water then add it to the hot stock.

Once it comes back to the boil turn the heat down and leave the broth to simmer for 15 minutes before adding the diced vegetables.

Leave on a gentle simmer for 45 minutes until all the vegetables and the pearl barley are tender then stir in the chopped parsley and the Madeira.

Check the seasoning and serve steaming hot with plenty of soft doughy bread.

For the most warming soup of all top the bowls of broth with a cheese crust.

Scatter slices cut from a French loaf with grated cheese place them on top of the broth and grill until bubbling.

Serves 4

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