"Debbie" > wrote in message
...
>
> "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
>
That's a good idea. Add it as many minutes to the end that you want to cook
the barley. Barley is supposed to be a bit mushy, somewhat like risotto. If
you want to limit the mushiness you could cook it partially or completely
before adding it to the soup stock containing the other ingredients. I'm
going to do that next time.
Thanks to all,

Theron