Cream of Barley or Rice from The Settlement Cook Book by Lizzie Black Kander
Cook barley and onion in 1 quart of boiling water 45 minutes, add the soup stock and cook until tender. Strain, season and serve with thickening made of one cup hot cream stirred gradually into the...
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
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- Measuring cup
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- Ladle
- Serving bowl
Ingredients
- 1 cup hot cream
- 1 slice onion
- ⅛ teaspoon pepper
- 1 qt. soup stock
- ½ cup pearl barley
- 2 yolks of egg
- 1 teaspoon salt
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