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 Chicken or veal stock boiled with pearl barley and either creamed or with cream added.  The original source of this receipt isn’t known. Can you help? editor@foodsofengland.infoBarley Cream Soup Ingredients: 4 oz. pearl barley, 1¾ pints chicken stock, 1/4 pint milk, 1/4 pint double cream, salt and Pepper, 1 oz. butter, 2 teaspoons chopped parsley Blanch the barley by placing in a bowl and pouring on boiling water. Leave for 1 minute and then drain. Add the drained barley to the chicken stock in a saucepan and simmer for 2 hours. Liquidise the barley mixture and then add to it the milk, cream, salt and pepper, and the butter cut up into small pieces. Return to the saucepan, reheat and then serve sprinkled with the chopped parsley. Serves 6. For other almond-based soups, see Almond Soup Barley Cream Soup Soup Dorye  |
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