How to make it

  • If you havent soaked it,cover barley with hot water before you start prepping the soup for vegetables.
  • Melt butter with oil,bay leaves and sage in a wide soup pot.
  • Add the onion,carrot,stir and cook over medium heat,stirring occasionally,for about 10 mins,until the onion begins to take on some color.
  • Add garlic and chopped parsley,then work in tomato paste.
  • Drain the barley;add it to the pot with 2 qts water or stock and 1/12trs salt.
  • Bring to boil;reduce heat to simmer and cover and cook till barley is tender,about 35 mins. Taste for salt and season with pepper.
  • Meanwhile,shuck the corn and slice off the top halves of the kernals. Reversing your knife to the dulledge,press out the milk from the cobs. Setaside corn kernals and corn milk.
  • When barley is tender,add reserved corn and beans to soup. Heat through,taste once more for salt,and serve with fresh minced parsley.

Reviews & Comments 2

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    " It was excellent "
    mystic_river1 ate it and said...
    mmmmmmmm I love it! thanks for the post. Got my 5
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    " It was excellent "
    midgelet ate it and said...
    oh, this is a great onew. I love barley!
    Was this review helpful? Yes Flag

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