Prep 1 hr
Cook 30 mins
I have never made this but have Woman's Day Cookbook and it's in it. Looks good.
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄2 cup medium barley
- 1 celery, minced
- 1 medium onion, minced
- 1 tablespoon flour
- 6 cups chicken broth
- salt & pepper
- 1⁄2 cup heavy cream
- Heat butter in heavy saucepan.
- Sauté onions, celery, and barley in it.
- Sprinkle with flour.
- Gradually stir in hot broth. Season with salt and pepper.
- Simmer, covered, for about 1 hour, stirring occasionally, until barley is very tender.
- Remove from heat and add cream.
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.
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.
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.