Cream Of Barley Soup Recipe
Cooking Directions
In a heavy kettle cook: 1/2 cup each of chopped onion, chopped leeks, and chopped celery in 3 tablespoons butter over low heat for 10 minutes. Add: 1 sm. smoked ham hock or 2 smoked pork chops 1/3 c. pearl barleyBring the soup to a boil and reduce the heat. Add a bouquet garni composed of 4 sprigs of parsley, 1/4 teaspoon thyme, 1 small bay leaf and simmer the soup partially covered for 1 1/2 hours.
Add 1 cup diced potatoes and cook them for 30 minutes. Remove the ham hock and slowly pour in 3/4 cup heavy cream. Simmer for 2-3 minutes. Correct the seasoning with salt and pepper. Serves 6-8. (If you can't find leeks substitute more onion.)