European Cream Of Barley Soup


A filling but tasty soup. Serve with fresh bread and salad for a supper.  This recipe serves 12


  • 2 tbsp butter Butter, without salt
  • 2 carrots -- finely chopped Carrots, raw
  • 10 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 6 egg yolks Egg, yolk, raw, fresh
  • 4 tbsp chives chopped Chives, raw
  • 2 large onions-- medium chopped Onions, raw
  • 4 stalks celery, finely chopped
  • 1 cup light cream Cream, fluid, light (coffee cream or table cream)
  • 1 whole leek --finely chopped


Step 1

In a large sauce pan, melt butter and saute chopped carrots, onion leeks, and celery for 5 minutes. Add chicken stock, barley and pepper to taste. Simmer uncovered 1 hour. Remove from heat. Beat together egg yolks and cream. To the cream mixture, add about 1 1/2 cups of the soup and stir quickly to prevent curdling. Stir cream mixture into soup. Reheat, but do not let soup boil. Sprinkle each serving with chopped chives


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