Michigan Dutch Barley Soup - Gerstenbrij

Name: Michigan Dutch Barley Soup - Gerstenbrij
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 4 serving(s)
Ingredients: 1/2 cup barley; 1 quart water, boiling; 1 teaspoon salt; 2 quarts soup stock (use vegetable stock if vegetarian); 1/2 cup celery, diced; 1/2 cup onion, peeled and diced; 1/2 cup carrot, peeled and diced; 1 bell pepper (optional)

Submitted by Molly53

"A hearty, high fiber soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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Ready In:: 2hrs 40mins
Ingredients:: 8
Serves:: 4

ingredients

¹⁄₂ cup barley
1 quart water, boiling
1 teaspoon salt
2 quarts soup stock (use vegetable stock if vegetarian)
¹⁄₂ cup celery, diced
¹⁄₂ cup onion, peeled and diced
¹⁄₂ cup carrot, peeled and diced
1 bell pepper (optional)

directions

Rinse barley in cold water; drain.
Add salt to boiling water, followed by the barley.
Cook until tender, about two hours (water will mostly evaporate).
Add soup stock and vegetables.
Cook until vegetables are tender.
Serve hot.

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Reviews

THE perfect, hearty soup for a cold, dreary day.

Pearlsb4swine
Tonite I made a soup cleaning out the fridge without any recipe and it's pretty much the same as yours. I didn't do the carrots and my soup stock consisted of turkey broth, ham dripping stock and some veggie broth. I also added in a handful of macaroni noodles and pureed pumpkin.

karen in tbay