Barley Soup

Name: Barley Soup
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

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

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.