VOTE AT THESE COOKING WEB RINGS
BARLEY SOUP
INGREDIENTS:
 | 2 quarts chicken broth or stock |
| 1 celery stalk with leaf's, chopped |
| 1/2 cup barley |
| 1 carrot, chopped |
| 1/4 cup parsley, chopped |
| Salt & pepper to taste |
| 1 1/2 cup fresh mushrooms, chopped |
| 1/4 cup flour |
| 1/8 tsp garlic powder |
| 1/2 cup milk |
| 1 cup light cream or half & half |
| 2 egg yolks |
DIRECTIONS: Simmer the barley in chicken stock covered for 1 hour 15 minutes, stirring from time to time. Add the vegetables, salt & pepper & simmer an additional 20 min, covered. Meanwhile combine flour & garlic powder in small bowl, stir in the milk & stir until well mixed using a whisk. Add a small amount of stock & whisk to smooth then add to the soup mixture & stir, cooking 5 minutes, stirring to blend well. Beat egg yolks & cream together & gradually add to the soup, stirring, cook a few more minutes. Serve hot.
SERVINGS: 4
BARLEY SOUP