Cream of Barley Soup

Ingredients

• 1/2 cup pearl barley
• 1 quart boiling water
• 1 quart of milk
• 1 small onion
• 1 tablespoon butter
• 2 stalks of celery
• 1 teaspoon salt
• a dash of pepper
• a bit of bayleaf

Method

1. 1

   Wash barley, boil in water for 10 minutes, then drain.

2. 2

   Cook in double-boiler with milk for 30 minutes.

3. 3

   Sauté onion in butter until tender, add celery and bay leaf.

4. 4

   Combine with barley, add butter, salt, and pepper.

5. 5

   Press through a sieve, reheat, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 26. The excerpt below is the record exactly as published.

CREAM OF BARLEY SOUP CROUTONS BREAD AND BUTTER ORANGE MARMALADE COCOA Cream of Barley Soup Wash thoroughly Yz cup pearl barley; throw it into I quart boiling water, boil rapidly for 10 m, then drain. Put into the double-boiler with i quart of milk. Cover and cook slowly for ^ h. While this is cooking cut i small onion into slices and put in the frying, pan with i T butter. Cook slowly and when the onion is perfectly tender, but not brown, add 2 stalks of celery cut into small pieces, and a bit of bayleaf. When the barley is transparent all the way through add the mixture from the frying pan, i T butter, I t salt, and a dash of pepper

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