Barley Soup

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1½ oz. patent barley
  • ½ pint milk
  • 1 quart well-flavoured stock
  • 1 oz butter
  • ½ teaspoon yeast or meat extract (if needed)
  • Salt and pepper
  • grated nutmeg


    Blend the barley with the milk. Boil the stock with the fat and the yeast or meat extract, stir it into the barley and milk, return all to the pan and simmer until the barley thickens and becomes clear. Stir all the time, as the barley easily forms lumps. Season very carefully, adding the merest trace of nutmeg.

    Serve with small cubes of fried bread, handed separately.