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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This recipe came from somewhere way in my past. It came from a family that my step-sister was going to marry into. It is a very comforting soup. It was originally made with chicken stock, but I made it vegetarian for myself. Great soup. Takes awhile to cook but worth it. Freezes well. Even better the next day. Ingredients:
1 cup uncooked barley |
1 tablespoon olive oil |
1 medium onion |
1 -2 garlic clove, minced |
2 -3 cups vegetable broth |
2 cups milk |
2 tablespoons cornstarch |
salt and pepper |
vinegar (i use balsamic) (optional) |
Directions:
1. Wash barley and let soak in 1 cup of water for 1 hour. Cook until soft and fluffy (about 1 hour).
2. While that is cooking in a skillet saute onion and garlic in the oil.
3. Take 2/3 of cooked barley and blend in blender, food processor, or hand blender.
4. Mix remaining barley with blended barley. Add vegetable broth and milk. Put back on stove and bring to a boil. Mix cornstarch with water or milk and add to broth and milk.
5. Cook to desired consistency adding broth as needed. Add salt and pepper to taste.
6. Ladle into bowls and serve with a sprinkle of vinegar on the top of soup.
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