Creamy Barley Soup
A flavorful and easy to make creamy barley soup with pearl barley, onion, carrot, stock and cream. Serve this barley soup hot with a side of toasted French bread for a light lunch.
If you like this soup recipe, be sure to try my Barley Soup recipe made with pearl barley and veggies and my Lentil Cumin Soup recipe made with fresh herbs and lentil.
Yield: Serves 6
- 1 cup pearl barley
- 1 small onion, diced
- 2 medium carrots, peeled and diced
- 4 cups chicken broth
- 5 cups water
- 1/2 cup heavy cream %35
- chopped fresh parsley for garnish
- salt & pepper
Place barley, water, broth and onion in a large pot. Bring to a boil. Reduce heat to medium and cover to maintain a simmer. Simmer for 40 minutes.
Add the chopped carrots, salt and pepper to taste. Cook until barley and carrots are tender, stirring occasionally. Add more water during cooking if necessary.
Reduce heat to low, cover the pot and cook until desired thickness.
Add the cream and stir. Garnish with parsley and serve with fresh lemon juice on the side.
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