Another soup question.

[SheilaT]

Tomorrow I'm planning to make beef with barley soup to serve at the homeless shelter. At what point do I add the barley? It's been a long time since I've made this, and my memory is that barley, rather like pasta, absorbs a lot of moisture.

Thanks in advance for what I know will be great advice.

[elleng]

1. 'Later.'

'When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender.'

http://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe.html

Not my recipe, SheilaT, but your kindness deserves a bit of help, research-wise, from us!

[SheilaT]

2. Thanks. I'll add it at the shelter

right before we start serving.

Oh, tonight I had homemade bean with ham, and they loved it. We actually served all of it.

Also, anyone reading this who lives in Santa Fe and might want to volunteer, PM me. I need people on Friday, rather desperately.

[elleng]

3. Sounds great,

the bean with ham, that is. I'm a few miles away from Santa Fe, so can't help!

[alcina]

4. You can also cook the barley separately

That way you can add as much as you need to balance the broth. When I make any soup like this, I heat the broth to a gentle boil, add the starchy ingredient, and let it simmer 5-10 minutes. I find this maintains the texture of the starchy item and also keeps the broth from clouding up.

[SheilaT]

5. Thanks for that also.