Cream Of Barley Soup - cooking recipe

Ingredients

5 cups chicken stock
1 cup pearl barley, rinsed thoroughly
1 onion, chopped
1 carrot, sliced
2 celery ribs, sliced
1 bay leaf (laurel)
4 sprigs fresh parsley
chicken carcasses (optional) or ham bone (optional)
salt & freshly ground black pepper
1 1 cup half-and-half or 1 cup milk

Preparation

Combine all the ingredients except the cream in a pot and bring to a boil over high heat.
Skim off and discard any foam that appears on the surface.
Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours.
Discard the chicken carcass or ham bone if used.
Puree the soup in an electric blender or food processor and return to the pot.
Add the cream and heat.