Home › Soups › Cream of Barley Soup

Cream of Barley Soup

1/4 cup barley 1/3 pint cream 2/3 pint milk 3 cups water Soak the barley a few hours or over night. Drain, and cook in three cups of water. When tender, take out one-third of the barley. Put the remainder through a colander, add the cream and milk and the remaining one-third of the barley. Reheat, add salt, and serve.

If cream is not obtainable, a thin white sauce may be used instead. A little onion or celery salt may be added for seasoning if desired.