Cream of Barley Soup

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's another from Rosemary Zwick in Cape Town, South Africa:

One day my young daughter and I were listening to an old tune
by Simon and Garfunkel. When the song finished, she asked me,
"Well, did he?"

"Did he what?"

"Did Parsley save Rosemary in time?" she asked.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This soup takes a while to cook so it doesn't actually qualify as
quick, but it requires so little effort that you'll appreciate it anyway.

Cream of Barley Soup

5 cups (1.25 L) chicken or beef stock
1 cup (250 ml) pearl barley, rinsed thoroughly
1 onion, chopped
1 carrot, sliced
2 ribs celery, sliced
1 bay (laurel) leaf
4 sprigs parsley
Chicken carcass or ham bone (optional)
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream, half-and-half, or milk

Combine all the ingredients except the cream in a pot and bring
to a boil over high heat. Skim off and discard any foam that
appears on the surface. Reduce the heat and simmer covered
until the barley is tender, 1 to 1 1/2 hours. Discard the chicken
carcass or ham bone if used. Puree the soup in an electric blender
or food processor and return to the pot. Add the cream and heat.
Serves 4 to 6.
Received on Wed Oct 18 12:18:55 2006