Cream of Barley Soup

Ingredients

• two tablespoonfuls of butter
• a heaping one of flour
• a teacupful of pearl-barley
• one pint of boiling water
• one of milk
• three pints of chicken or veal stock
• one tablespoonful of corn-starch

Method

1. 1

   Melt the butter in a saucepan; add the flour and cook for three minutes, stirring steadily.

2. 2

   Add the pearl-barley and cook for two minutes longer.

3. 3

   Slowly add the boiling water and milk, stirring until blended, and boil gently for one hour.

4. 4

   Rub through a sieve, return to the fire, and add the chicken or veal stock and corn-starch dissolved in cold water.

5. 5

   Boil up once and serve very hot.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 11. The excerpt below is the record exactly as published.

Cream of Barley Sonp. — Melt in a saucepan two tablespoonfuls of butter; add a heaping one of flour, and cook for three minutes, stirring steadily. Then add a teacupful of pearl-barley and cook two minutes longer. Add very slowly one pint of boiling water and one of milk, stirring till all are blended, and boil for one hour very gently. Then FRANCE. 37 rub it through a sieve, return to the fire, and add three pints of chicken or veal stock and one tablespoonful of corn-starch

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