Cream of barley soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pearl barley |
| 1 | cup | Onion; chopped |
| 1 | cup | Celery; chopped |
| ½ | cup | Leeks; chopped |
| 3 | Ham hocks; or- | |
| 2 | slices | Smoked ham; chopped |
| 3½ | quart | Chicken stock |
| 6 | tablespoons | Instant mashed potatoes |
| 1 | cup | Heavy cream |
| ***BOUQUET GARNI*** | ||
| 6 | Parsley sprigs | |
| ½ | teaspoon | Thyme |
| 2 | mediums | Bay leaves |
Directions
Wrap herbs in piece of cheesecloth. Combine all ingredients except mashed potatoes and cream in removable liner. Place liner in base.
Cover and cook on low 4-5 hours. Remove ham hocks, if used, and discard, or else chew on the bones, like I do. Also, discard bouquet garni. Add instant mashed potatoes, stirring well, and add cream. Cook on high for 15 minutes.
Posted to MM-Recipes Digest by rfalconmoors@... (roseanne m M Brown) on Dec 1, 1998