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1/1 Photo of Barley Soup With Red Beans Corn and Sage
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "Barley is a thirsty, thirsty grain. It can drink up to around four times its volume in water--or the soup liquid--so I strongly suggest a two-hour soak before cooking so that you end up with soup rather than a barley dish. Of course you can always thin a thickened soup with water, but flavor is lost when you do that. If you don't have time for a soak, at least cover your barley with hot water while you prep everything to give it a a head start."
Units: US | Metric
Serving Size: 1 (302 g)
Servings Per Recipe: 10
The following items or measurements are not included: