Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

I have never made this but have Woman's Day Cookbook and it's in it. Looks good.

Ingredients Nutrition

Directions

  1. Heat butter in heavy saucepan.
  2. Sauté onions, celery, and barley in it.
  3. Sprinkle with flour.
  4. Gradually stir in hot broth. Season with salt and pepper.
  5. Simmer, covered, for about 1 hour, stirring occasionally, until barley is very tender.
  6. Remove from heat and add cream.
Most Helpful

5 5

WOW! NoraMarie this is a delicious soup recipe! True comfort food at its best and perfect for a cold winter's day. Served it with whole grain bread for a wonderful lunch.My DD made it while DH and I were out running errands and it smelled so good when we arrived home. Made in memory of Nora's DH Ed.

5 5

This really is a wonderful soup, and couldn't be easier to make. I was going to cut it in half since there are only two of us, but after reading Pat's review...made the full amount. Sure glad I did. Now I have some for tonight as well. :) I didn't have any celery, so threw in some celery seed which seemed to work just fine as I could actually taste it. I used Campbell's Chicken Broth, and thought it was a little weak on flavour so added a chicken cube and omitted the salt called for. It was *perfect*. I also stirred the cream into the bowl before serving. If you like barley, you'll love this soup. Thanks again Nora. Made in memory of your dear husband Ed.

5 5

I scaled this back to 3 serves but the DM and we ate up the lot for lunch with some wholemeal/wholegrain bread and it made for a light but filling lunch. I did have to use leek for the onion for my lone onion was not much cop once cut, otherwise followed through. Dished up into the bowls - oh the cream so just spooned a tablespoon into each bowl and swirled in till blended. Thank you NoraMarie, made for January Event - Soup is Up.