Nut and Barley Soup

Ingredients

• 1/2 pound Nut Soup Stock
• 8 cups water
• 2 1/2 tablespoonfuls coarse pearled barley
• 2 small sticks celery
• 2 1/2 to 3 teaspoonfuls salt

Method

1. 1

   Cook the barley in the salted stock in a double boiler for 3 to 5 hours.

2. 2

   At the last, add the necessary water and the celery.

3. 3

   Simmer for 15 to 20 minutes, not longer.

4. 4

   Remove the celery, and serve.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.

Nut and Barley Soup. — 34 pound Nut Soup Stock, 8 cups water, 234 tablespoonfuls coarse 188 Healthful Cookery pearled barley, 2 small sticks celery, 2*4 to 3 tea- spoonfuls salt. Cook the barley in the salted stock in a double boiler for from three to five hours. At the last add the necessary water and the celery. Simmer from fifteen to twenty minutes, not longer. Remove the celery, and serve. *Nut and Ripe Olive Soup. — x/\ pound Nut Soup Stock, 6*4 cups water, 2 to 2*4 dozen ripe olives, 4 to 5 teaspoonfuls arrowroot, or 2 table- spoonfuls corn-starch, 2 to 2 *4 teaspoonfuls salt. Slice and cook the olives for fifteen minutes in three fourths of a cup of water. Combine the blended stock and olives, and heat to boiling; stir in the arrowroot, and let all boil up well. Add salt, and serve. Ripe olives can be bought at first-class groceries in the large cities. To prepare them for soup, cut them open carefully on one side, lengthwise, and remove the stone, then slice them in rather thin slices, beginning at the end. This will leave most of the pieces in rings. *Celery and Tomato Soup. — % pound Nut Soup Stock, 5 cups water, 3 cups tomato, 1 cup celery, sliced fine, 4 2/3 teaspoonfuls salt. Cook the tomato, one cup of the water, and the celery together until the celery is tender. Add to Soups with Nut Soup Stock 189 it the stock which has been prepared with the four cups of water. Heat to boiling, add the salt, and serve. A little more water may be required if too much has cooked away. *Nut French Soup. — 34 pound Nut Soup Stock, 2 cups tomatoes, 6 cups water, 34 tablespoonful Browned Flour No. 3, 34 a large onion, il/2 me- dium-sized bay leaves, y of a teaspoonful sage, 34 teaspoonful of thyme, 234 teaspoonfuls salt. Simmer from one-half hour to an hour, strain, reheat, and serve in bouillon cups or soup-plates. ^Washington Soup. — 34 pound Nut Soup Stock, 4 cups water, 1 cup tomato, ]/2 teaspoonful Browned Flour No. 3, 34 teaspoonful celery salt, 34 teaspoon- ful thyme, 1 34 to 2 teaspoonfuls salt. Combine all the ingredients, heat to boiling, and serve. *Nut and Lentil Soup. — ]/2 cup dry lentils (about i34 cups pulp), 34 pound Nut Soup Stock, 3 to 334 cups water, 2 small onions, 1 to 134 teaspoonfuls salt.

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