On Tuesday, September 3, 2019 at 5:40:56 PM UTC-4, wrote:
> On Tuesday, September 3, 2019 at 8:37:18 AM UTC-5, Gary wrote:
> >
> > I often stir in a beaten egg to chicken soup at the end. I've
> > always known it called, "feathered soup." Martha Stewart calls it
> > that too. Anyway, it adds some body and nutrition to your soup. I
> > like it.
> >
> Your soup has no body or nutrition unless you stir a beaten egg into it???
> If you're wanting 'body' stir in a quarter cup or so of unrinsed barley
> while your soup is simmering.

Beef barley soup comes to mind. Yummy. I've never rinsed barley, but why? Why unrinsed barley?