"Mark Thorson" > wrote in message
...
> "Pete C." wrote:
>>
>> 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.
>
> Late? Barley takes a long time to cook through.
> If I were still making beef barley soup, for example
> if I could get my hands on some Australian beef,
> I'd prepare the beef first, but then add the water
> and barley at the same time. When the barley is done,
> the soup is ready.
>
I don't add it that early, more in the latter half, but certainly long
enough to cook through.

Debbie