¼ cup dried, diced celery, or 3 ribs celery, sliced
¼ cup dried parsley
1/8 tsp granulated garlic
salt and pepper to taste
4 cups chicken broth or 4 cups water plus 4 tsp chicken bullion)
12 cups water, divided
Instructions
In a medium size pan, place 1 cup barley in 8 cups water. Bring to a boil, and then reduce to medium heat. Simmer for one hour, stirring occasionally.
Add all other ingredients to pot, and cook for another hour. If the soup gets too thick, just add enough water to make the amount of broth you would like.
Originally Submitted
10/31/2011
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