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CREAMED BARLEY SOUP 1/4 c. butter 1/4 c. finely chopped green onions 5 1/2 c. regular strength chicken broth 1/4 lb. ham, diced 1/4 tsp. pepper 1 c. heavy cream or half and half 1 (10 oz.) pkg. frozen petite peas, thawed 1 c. pearl barley In a 5 to 6 quart pan, stir butter and onions over medium heat until onions are limp. Add barley; stir in broth, ham and pepper. Bring to a boil. Cover and simmer until barley is tender, about 30 minutes. Add cream and peas; cook just to heat. When serving, add grated or shredded Parmesan cheese and nutmeg to each bowl for garnish, if desired. Serves 6 to 8. This is a great way to use up leftover ham and chicken broth. This soup freezes well. From a recipe originally submitted by Virginia Phillips. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |