Cream of barley, cauliflower and cheddar soup

450 gram pear barley
8 cups good quality chicken stock
4 cups water
1 leek, finely chopped
1 large white onion, finely chopped
1 medium head of cauliflower, torn into florets with hand
Salt and white pepper to season
450 gram sour cream
2 TBSP butter
¼ TSP powdered mace
Plenty amount of cheddar to serve

Put barley, stock (preferably homemade), water, leek, onion, cauliflower florets, salt and pepper in slow-cooker. Cook on high for 6 hours or till barely is cooked through.

Add sour cream without heating through.  Stir until it is combined. Sour cream is the only source of acidity here;  if you chose to use sweet cream instead, add some acid to balance. Add Water if soup is too thick.

This step is optional but recommended: Heat the butter in a pan and add mace and heat until fragrant. Add  to the soup and serve.

Serve with plenty of cheddar on top. At least two spoons for a bowl.
The recipe yields 12~16 servings