Barley Soup

Ingredients

• six quarts of cold water
• two-thirds of a cupful of barley
• three table-spoonfuls of butter
• an onion
• half a small carrot
• half a small turnip
• two table-spoonfuls of flour

Method

1. 1

   Put bones and trimmings into a soup-pot with cold water.

2. 2

   Heat to boiling, skim, and simmer for four hours.

3. 3

   Wash barley and simmer in water for three hours.

4. 4

   Cook onion, carrot, and turnip in butter for twenty minutes.

5. 5

   Strain the soup, add cooked barley, and the butter-vegetable mixture with flour.

6. 6

   Season and cook for another half hour.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 60. The excerpt below is the record exactly as published.

Barley Soup. Put into the soup-pot the bones and trimmings left from a dish of beefsteak, roast chicken, or other meat. Add six quarts of cold water, and when it has become heated to the boiling-point, skim it carefully, and set back where it will boil gently for four hours. Wash two-thirds of a cupful of barley, and let it simmer for three hour's in two-thirds of a quart of water, — cold when put on. Cut an onion, half a small carrot, and half a small turnip into small cubes, and put them into a 126 MISS PARLOA'S KITCHEN COMPANION. frying-pan containing three table-spoonfuls of butter. Cook slowly for twenty minutes. Strain the liquor from the bones in the soup-pot, and add the cooked barley to it. Now add two table-spoonfuls of flour

Cook this with the app: pantry check, scaling, and the assistant.