Barley-Cabbage Soup

Contributed byAnn Swearingen
Barley-cabbage soup in white bowl, topped with croutons, bacon bits, herbs, and drizzled with olive oil.

Ingredients

  • 1/4 cup pearl barley
  • 4 cup meat or vegetable broth (may use bouillon)
  • 3 tablespoon vegetable oil
  • 2 onions (medium, chopped)
  • 3 cup green cabbage (up to 4 c, finely chopped)
  • 1/4 cup parsley (chopped)
  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 4 cup milk
  • 4 chicken bouillon cubes
  • 1/2 teaspoon celery salt
  • bacon bits
  • Croutons
  • chopped ham
Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 2 hours

Instructions

Combine barley and broth in a large pan. Simmer, covered, 2 hours. Heat 3 tablespoons oil in skillet and sauté onions, cabbage and parsley; cook until soft, but do not brown. Make a white sauce by heating 1/4 cup oil, then stirring in flour, milk, bouillon cubes and celery salt. Cook until thick. Add white sauce to barley and broth. Stir in sautéed vegetables. Taste for seasonings. Serve sprinkled with bacon bits, croutons and ham. Well worth the effort!

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