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Barley Soup

  • 1/2 pint pearl barley
  • 1 quart white stock
  • 1 egg yolk
  • 1/2 cup cream
  • 1/2 pat butter
  • Bread
Boil the pearl barley in a quart of white stock until it is reduced to a pulp. Pass it through a hair sieve. Add to it as much white stock as will give a puree the consistency of cream. Put the soup on the fire. When it boils, remove from the fire. Stir into it an egg yolk beaten up with the cream. Add butter. Serve with croutons.
Submitted by Tess M Aug 12, 2009
15 min 30 min 45 min

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