Pearl Barley Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 quarts of meat or vegetable stock
  • 1 or 2 onions
  • 2 carrots
  • 1 turnip
  • 1 leek
  • 1 stick of celery
  • 6 ozs. of pearl barley
  • 2 ozs. of dried mushrooms
  • ¼ lb. of butter, parsley, salt and pepper, sour cream.


Put the pearl barley in a saucepan with a little stock and bring to the boil. Simmer till tender and add the butter gradually. In the remaining stock, boil all the vegetables and the mushrooms, previously scalded. When the mushrooms are tender, chop them, put them back in the stock and add the cooked pearl barley, season with salt and pepper, and finally add a few tablespoons of sour cream.