Barley Soup

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 qts. soup stock
  • 1 teaspoon salt
  • ½ cup pearl barley
  • teaspoon pepper
  • 1 quart boiling water;
  • 1 cup croutons


Wash barley in cold water and then cook in 1 quart of boiling salted water until tender, 2 hours or more. When water has evaporated add Soup Stock. If you are making fresh soup, keep adding the "top soup," strained, to the barley and let boil until tender; ½ cup celery root or stalks, and ½ cup carrot, diced, boiled with the barley improves the flavor. Serve hot with Croutons.