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Food Pavilion Recipes

https://foodpavilion.com/Recipes/Detail/345/Cream_of_Barley_Soup



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Cream of Barley Soup

Yield: 4 servings

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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.

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Food Pavilion Recipes

https://foodpavilion.com/Recipes/Detail/345/Cream_of_Barley_Soup

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