Barley Soup
A simple, slow-cooked soup where pearl barley and thinly sliced vegetables are simmered until completely soft, creating a comforting, thickened broth finished with a white roux and fresh parsley.
Ingredients
- 2 tbsp Pearl barley (Washed thoroughly)
- 2 quarts Water
- 2 medium Onions, sliced
- 3 medium Potatoes, sliced very thin (Original calls for 'a few')
- 0.25 tsp Dried thyme (Original calls for a 'saltspoonful')
- 1 tbsp Butter (for roux)
- 1 tbsp All-purpose flour (for roux)
- 1 to taste Salt
- 1 to taste Black pepper
- 1 tbsp Fresh parsley, chopped
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Instructions
- 1Take the pearl barley and wash it in several changes of water until the water runs clear and ceases to be discolored.
- 2Peel and slice the onions. Peel the potatoes and slice them very thinly.
- 3Put the washed barley into a saucepan with the water, sliced onions, sliced potatoes, and thyme. Bring to a boil, then reduce heat and let the whole boil gently (simmer) for four to five hours, until the barley is quite soft and eatable and the vegetables have broken down.
- 4In a small pan, melt the butter and whisk in the flour to make a white roux; cook for 1-2 minutes without browning. Stir this into the soup to thicken it slightly. Season with salt and pepper.
- 5Briefly dip the parsley in boiling water (blanch), then chop it finely. Add the tablespoon of chopped blanched parsley to the soup just before serving.
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