Coconut Milk Cream of Barley Soup

Ingredients

1 cup pearl barley, rinsed thoroughly
1 onion, chopped
1 carrot, sliced
2 celery ribs, sliced
2 bay leaves
4 sprigs fresh parsley
1 tablespoon chicken soup powder
1 cup coconut milk/cream
1 tablespoon of canola oil
5 cups of water
Salt and freshly ground black pepper

Directions

Sauté vegetables in oil for 5 minutes, stir occasionally. Combine all ingredients except the coconut cream in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the barley is tender, 1 to 1½ hours. Add the coconut cream and heat.

Recipe Archive

Coconut Milk Cream of Barley Soup

Ingredients

Directions

Chef John's Cheese Blintzes