James Silverton wrote:
>
> cybercat wrote on Thu, 5 Feb 2009 13:34:10 -0500:
>
> > "Debbie" > wrote in message
> > ...
> >>
> >> "Dimitri" > wrote in message
> >> ...
> >>> Would you cook the barley separately than add it to the soup
> >>> or cook it right in the soup?
> >>>
> >> I rinse and add to the soup.
> >>
> > I do too, but find that if I use too much barley it gives the soup a
> > weird consistency. Kind of slimy. a little bit will do.
>
> Barley will soften and disintegrate if cooked too long, tho' many
> recipes for Cockaleekie soup (Scottish, chicken-leek) include barley and
> cook the soup for several hours.
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

I'd certainly cook the barley in the soup so it absorbs flavor and not
just water. The key to not cooking it to mush is to add it late in the
cooking of the soup.