Cream of Barley Soup

Yield:
4 servings

Ingredients:

  1. 1 cup pearl barley
  2. 1 onion, sliced
  3. 1 carrot, sliced
  4. 2 stalks celery, sliced
  5. 1 bay leaf
  6. 3 or 4 sprigs parsley (or 1 tablespoon chopped parsley)
  7. 4 to 5 cups Basic Chicken Stock (recipe below) or substitute canned chicken broth
  8. 1 chicken carcass or ham bone if available
  9. 1/2 cup cream
  10. 1 to 2 tablespoons chopped parsley(garnish)
  11. Croutons (garnish)
  13. Basic Chicken Stock
  14. 1 chicken (4 lbs.)
  15. 1 lb. chicken wings
  16. 2 tablespoons salt
  17. 4 peppercorns
  18. 5 quarts water
  19. 1/2 bay leaf
  20. pinch of thyme
  21. 6 green onions with tops
  22. 4 large carrots, quartered
  23. 2 stalks celery, with leaves, cut into 2-inch pieces
  24. 1 large onion, studded wtih 3 cloves
Directions:

Wash barley; soak overnight if possible. Otherwise, cover with boiling water; soak 2 hours.

Put vegetables into pan with drained barley, herbs, stock, and chicken carcass or ham bone. Cover; cook gently until barley is tender, about 1-1/2 to 2 hours. Discard bones and herbs. Set aside barley.

Strain soup through sieve, or blend soup and barley in electric blender or food processor. Reheat soup; adjust seasoning. Add cream just before serving. Sprinkle with parsley; serve with croutons.

Basic Chicken Stock: Place chicken, salt, peppercorns, and water in stock pot; bring to boil over medium heat, removing scum from surface. Cover pot; reduce heat. Simmer 1 hour; skim frequently.

Add remaining ingredients; cover. Cook about 2-1/2 hours; skim off fat. Season to taste with additional salt and pepper. Remove chicken and vegetables from stock. Strain stock through wet muslin; chill. Remove fat before using.

Recipe compliments of Creative Cooking



By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.

TDS 3