Cream of Barley Soup

Yield: 4 servings

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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