Soup Recipes > Barley Cream Soup
1 quart of chicken bouillon
2 tablespoons butter
seasoning to taste
1 onion peeled and sliced
1 carrot peeled and diced
rib of celery washed and sliced
1/4 pint cream or milk
nutmeg
(see measure conversions for more information)
- Strain and rinse in cold water.
- Melt the butter in a pan.
- Add the vegetables and cook for 2-3 minutes.
- Add the barley and bouillon.
- Season to taste, bring to the boil and simmer for 2 hours.
- Sieve or blend to a puree.
- Return to heat add the cream and a little grated nutmeg.
- Do not allow to boil.
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Comment Script
How to make barley cream soup:
A tasty vegetable soup thickened with pearl barley.
Ingredients
2 tablespoons pearl barley1 quart of chicken bouillon
2 tablespoons butter
seasoning to taste
1 onion peeled and sliced
1 carrot peeled and diced
rib of celery washed and sliced
1/4 pint cream or milk
nutmeg
(see measure conversions for more information)
Method
- Wash and blanch the pearl barley by covering it with cold water and bringing it to the boil.- Strain and rinse in cold water.
- Melt the butter in a pan.
- Add the vegetables and cook for 2-3 minutes.
- Add the barley and bouillon.
- Season to taste, bring to the boil and simmer for 2 hours.
- Sieve or blend to a puree.
- Return to heat add the cream and a little grated nutmeg.
- Do not allow to boil.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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