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Barleyed Oxtail and Watercress Soup
Thick and substantial--one bowl will fill you up for a whole day. Serve hot to 4 people.
Add the barley, return to a boil, then reduce heat and simmer for about 30 minutes, until it is very tender.
When ready to serve, toss in the sliced carrots and chopped watercress and cook on medium heat for 4-6 minutes. The watercress should turn dark, but not olive colored.