Cooking and Cooking, Recipe and Cooking Blog


» Bread
» Cake
» Dip
» Drink
» Salad
» Sauce
» Soup
» Stew

By Ingredient

» Beef
» Cheese
» Egg
» Pasta
» Pork
» Rice

Special Occasions

» Norooz

More Links

Creamy Barley Soup

Posted on 2009-11-28
Creamy Barley Soup

Creamy Barley Soup tastes great with French or Italian bread on the side, especially during winter. If you are vegetarian, try vegetable broth instead of chicken broth.

Yield: Serves 6-8

  • 1 cup pearl barley
  • 1 small onion, diced
  • 2 medium carrots, peeled and diced
  • 4 cups chicken broth
  • 5 cups water
  • 1/2 cup heavy cream %35 (you can add more or less)
  • fresh parsley for garnish, finely chopped
  • salt & pepper

Rinse and drain barley. Place barley, water, chicken broth and onion in a large pot over medium-high heat. Cover the pot and bring to a boil, then reduce heat to medium and simmer for 40 minutes. Add salt and pepper to taste.

Add the chopped carrots, and cook until barley and carrots are tender, stirring occasionally. Add more water during cooking if necessary. Reduce heat to low, cover the pot and cook until desired thickness.

Then add the cream and stir. Garnish with parsley and serve with fresh lemon juice on the side.

Note: Please do not use our photos without prior written permission. Thanks!

Creamy Barley Soup
Facebook  Pinterest  Twitter  Instagram  Telegram
Never miss a recipe!


Recipe Name:
Type the blue characters that that appear here:  
Stay In Touch
Facebook  Pinterest  Twitter  Instagram  Telegram
Cooking and Cooking ©2009- All rights reserved. Design by Shabnam Asmai.