Cream of Barley or Rice

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ cup pearl barley
  • teaspoon pepper
  • 1 qt. soup stock
  • 1 cup hot cream
  • 1 slice onion
  • 2 yolks of egg
  • 1 teaspoon salt


Cook barley and onion in 1 quart of boiling water 45 minutes, add the soup stock and cook until tender. Strain, season and serve with thickening made of one cup hot cream stirred gradually into the two beaten yolks; add a handful of Croutons, and serve at once or it will curdle.