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CHICKEN BARLEY SOUP
1/2 cup clean barley
1 1/2 cups chicken broth
3 ounces butter
3 ounces flour
8 cups chicken broth
1/2 cup cream
salt and pepper to taste
Simmer barley in 1 1/2 cups chicken broth until fully cooked.
In a saucepan, melt butter, stir in flour to make roux.
Pour in chicken broth. Mix well with roux. Simmer for 30 minutes.
Add cream and cooked barley to soup. Season with salt and pepper.
Servings: 6
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