UA Recipe Collection

Barley-Cabbage Soup

Summary

Yield
6 Servings
SourceAnn Swearingen (1985)
Prep time
20 minutes
Cooking time
2 hours
Total time
2 hours, 20 minutes

Ingredients

1⁄4 c
pearl barley
4 c
meat or vegetable broth (may use bouillon)
3 T
vegetable oil
2
onions (medium, chopped)
3 c
green cabbage (up to 4 c, finely chopped)
1⁄4 c
parsley (chopped)
1⁄4 c
vegetable oil
1⁄4 c
flour
4 c
milk
4
chicken bouillon cubes
1⁄2 t
celery salt
 
bacon bits
 
Croutons
 
chopped ham

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!