Cheryl J
Chef Extraordinaire
You got it, Cheryl! That was the intent!
You got it, Cheryl! That was the intent!
You got it, Cheryl! That was the intent!
Loved the Monkees.
The first time I made soup with barley, that happened. Each time I took the tub out to heat leftovers the barley had sucked up all the liquid - I must have ended up adding a full quart of broth to the leftovers before they were gone. Next (and subsequent) time, I used taxy's suggestion to pre-cook the barley in the same stock flavor that I was using for the soup. Perfect! Nicely cooked, soup stayed soupy, and the barley was flavorful and tender.I made vegetable soup. Of course I put in too much barley. It's good, but plenty thick...
Dawg, I use purple barley, which has to be soaked overnight. I cook the barley separate in stock, of course, and add it to the soup close to the end. That way, I can gauge how much to add.I love barley too. My problem is I don't measure. I poured it out of the box into the soup. Soup is pretty stiff. DH likes it though.
Dawg, I use purple barley, which has to be soaked overnight. I cook the barley separate in stock, of course, and add it to the soup close to the end. That way, I can gauge how much to add.
I love the purple barley...but then, I love most things purple...Purple barley sounds interesting, CWS. I just used regular quick cook Quaker, with a heavy hand. My own fault.