6 Aug 2012
This was, by far, the best soup I have ever made. I think partly because I started with my own homemade broth.
Sidetracked: I just did a search on my blog to link to the recipe for my broth and realized that after 5 years of blogging, I have never told you how I make it. Well, that ends now! After making Rosemary Crockpot Chicken (I now add lemon and use fresh garlic), I put all the bones and unused meat (including skin) back in the crock. The more meat left, the better tasting your broth will be. I add enough water to almost fill the crock, a few more sprigs of rosemary, a bay leaf, any left over lemon juice, 3 gloves of crushed garlic, salt (about 2 tsps) and pepper (about 1/2 tsp) to the bones, skin and meat. Then I let it simmer on high until I go to bed, then I turn it down to low and let it cook overnight (some people don’t like doing this, but I’ve done it for years). By morning, remove the crock from the crockpot and let it cool a bit. Then separate the bones from the broth. Freeze or use fresh…it’s perfect, and the perfect starter to this awesome Barley Soup!
8 Cups of Broth (I usually get about 7 from my crockpot and added one cup of regular water)
1 cup pearled barley
1 cup carrots (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
1 cup parsnips (chopped)
salt and pepper to taste
1/4 cup fresh dill (chopped)
1/4 cup fresh chives (chopped)
1. Bring stock to a boil, add barley, carrots, onion and parsnips.
2. Turn heat down to simmer and cover partially.
3. Simmer until barley is soft, add salt and pepper to taste.
4. Stir in dill and chives.
Please let me know if you try this recipe. Do you have another way you prepare broth?