Barley Soup

Ingredients

• 2 oz. pearl barley
• 2 small carrots
• 1 small onion
• 1 oz. butter
• 1 pint of milk
• 4 gill of cream
• 1 yolk of egg
• 1 teaspoonful MARMITE

Method

1. 1

   Put the barley into a basin, pour over some tepid water and let soak for a few minutes.

2. 2

   Meantime scrape the carrots and peel the onion, cut them into small slices, put them into a stewpan with the butter, and fry a little.

3. 3

   Add a quart of water or stock, stir in the MARMITE till dissolved, and season to taste.

4. 4

   Let it come slowly to the boil; skim, and add the soaked barley, and simmer gently about 4 an hour.

5. 5

   Then strain, put back into clean stewpan, mix the milk and yolk of egg, and stir into the soup; reheat long enough to bind, but do not boil it, and serve.

Nutrition per serving

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 1. The excerpt below is the record exactly as published.

BARLEY SOUP. 2 oz. pearl barley, 2 small carrots, 1 small onion, 1 oz. butter, 1 pint of milk, 4 gill of cream, 1 yolk of egg, and 1 teaspoonful MARMITE

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