Preparation info
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By Lizzie Black Kander

Published 1903

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  • 2 qts. soup stock
  • 1 teaspoon salt
  • ½ cup


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;