Cream of Barley Soup

Yield: 4 servings

Ingredients

1 cup pearl barley

1 onion, sliced

1 carrot, sliced

2 stalks celery, sliced

1 bay leaf

3 or 4 sprigs parsley (or 1 tablespoon chopped parsley)

4 to 5 cups Basic Chicken Stock (recipe below) or substitute canned chicken broth

1 chicken carcass or ham bone if available

1/2 cup cream

1 to 2 tablespoons chopped parsley(garnish)

Croutons (garnish)

Basic Chicken Stock

1 chicken (4 lbs.)

1 lb. chicken wings

2 tablespoons salt

4 peppercorns

5 quarts water

1/2 bay leaf

pinch of thyme

6 green onions with tops

4 large carrots, quartered

2 stalks celery, with leaves, cut into 2-inch pieces

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

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Country Harvest Apple Market Recipes

https://countryharvest.myapplemarket.com/Recipes/Detail/345/Cream_of_Barley_Soup

Email

Sent From

Send To

Savings

Resources

Coupons & More

My Account