Cream Of Barley Soup Recipe 3

• ½ cup pearl barley (soaked in water overnight)
• 7 cups water
• 1 onion
• 1 carrot
• 2 stalks celery
• 2 cups cream or canned milk
• Salt to taste

1. Drain the barley, add water, carrot, onion, celery, and a teaspoon of salt. Cook until well-done and the liquid reduced to about 4 cups.
2. Remove the onion and the carrot, drain and mash the greater portion of the barley through a colander, reserving about half a cup for garniture for the soup.
3. Add hot cream to the barley pulp, and salt to taste.
4. Add the cooked barley, reheat, and serve.
5. (If canned milk is used, it must not be boiled.)

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