| | Gerstsensuppe - Barley Soup 3 tablespoons of butter or margarine
1/2 cup of medium barley
1 celery stalk, minced
1 tablespoon of flour
6 cups of hot vegetable or chicken broth
salt and pepper to taste
1/2 cup of heavy cream |
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Heat the butter in a heavy saucepan. Sauté the barley, celery and onion in it. Sprinkle with flour. Gradually stir in the hot broth. Season with salt and pepper. Simmer uncovered for about 1 hour, stirring occasionally, until the barley is very tender. Remove from the heat and add the cream. Makes 4 to 6 servings. * This soup can be made in advance without the addition of the cream. At serving time, add cream. |
