Cream of Barley Soup

Ingredients

• 2 cups pearl barley
• 3 quarts of milk
• 4 quarts of stock
• a cut-up carroi
• onion
• turnip
• bunch of parsley
• salt
• white pepper

Method

1. 1

   Boil the barley in plenty of water and strain.

2. 2

   Cook the barley in milk for an hour.

3. 3

   Boil stock with carrot, onion, turnip, and parsley.

4. 4

   Strain barley and milk, mash remaining barley with stock, and combine with seasoned stock.

5. 5

   Keep hot without boiling, add salt and pepper, and serve with crusts.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 291. The excerpt below is the record exactly as published.

Gream of Barley Sonp. It is puree of barley mixed with half stock and half milk. Boil 2 cups pearl barley in plenty of water and strain the water away as it is of a dark color. Then put the barley into 3 quarts of milk and cook at the back of the stove or set on bricks for an hour or more, boil 4 quarts of stock with a cut- up carroi, onion, turnip and bunch of parsley in it. Pass the barley and milk through a strainer (fine or coarse accord- ing as you have time, for it is tedious), and mash the barley that remains with some stock to hasten the operation. Strain the seasoned stock into the barley puree, keep hot without boiling, add salt and white pepper

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