Ingredients

• 2 partridge carcasses(with leftover meat)
• 2 L water
• 2 diced carrots
• 2 diced celery stalks
• 2 cubed potatoes
• 1 chopped onion
• 80 ml pearl barley
• 1 bay leaf
• 1 Dried thyme, salt and pepper

Instructions

1. 1

   Place the carcasses in a large pot with water, bay leaf, and thyme.

2. 2

   Bring to a boil and simmer for 1 hour.

3. 3

   Remove the carcasses. Shred any remaining meat. Strain the broth.

4. 4

   Return the broth to the heat with the barley. Cook for 30 minutes.

5. 5

   Add the vegetables and shredded meat. Cook for 20 minutes.

6. 6

   Season and serve hot.