Cauliflower and Barley Soup

1 onion
1 clove garlic
3 stalks celery (more or less, depending what you have)
half cauliflower
1 cup pearl barley
1 litre stock (from stock cube, or real if you've got it)
1-2 litres water
1 tbsp Dijon mustard

Fry the onion and garlic in a little bit of olive oil, butter, lard or whatever it is you use. Add celery, chopped roughly. Then add the barley, and mustard, stir for one minute, then add stock and water. Bring to the boil, then simmer, covered for 1 hour. Add roughly chopped cauliflower (chop small if you don't want to blend your soup) and simmer for 30 more minutes or until the barley is tender.
Blend and serve.

Alternatively,
Don't blend. Serve.