Add chopped leek and onion and 2/3 of the minced garlic to broth and bring to boil. Reduce heat to moderately low and simmer 10 minutes. Season broth with salt.
Keeping the broth at a low simmer, gradually add barley, stirring all the time to avoid clumps. Cook approximately 15 minutes until the porridge is thick and does not taste of raw flour. Stir often to keep the porridge from scorching. Add more broth or water if necessary.
Combine the minced leek, onion, and the remaining garlic. When ready to serve, ladle porridge into bowls and garnish with the leek-onion-garlic mixture.
Questions? Visit the board!
| ![[image]](thumbnails/porridge.gif)
