Barley Soup, “Gerstenschleim,” a Purée.
(Miss Weber, Hyde Park Gate. 1880.)
There are 2 recipes under this name:
(a) 1 qt. of good veal consommé boiling, or this soup can be made with clear soup from second stock. Put with it 4 tablespoonsfuls of pearl barley. Let it simmer 2½ hours at least, over a slow fire. Ten minutes before serving pass it through a hair sieve like an other purée. Let it boil up again and season with salt.
(b) Scotch barley answers better than pearl barley, having more flavor. Boil it in water with a small piece of butter till soft. In Germany, sometimes a little vinegar is added.‡ Mean-time mix well a dessertspoonful of fine flour in a little milk; mix as carefully as if it were arrowroot; add this to the barley, and give all a boil up; add white stock, and pass the soup through a sieve.
‡ Lady Clark does not think this improves it.