I always used barley for making barley drink with dried winter melon. Since there was no more stock of winter melon in the pantry, I used the small amount of barley left for soup instead. First savory barley soup I ever made, it was superb. Barley and lots of vegetables in it made it hearty and filling.
It was good for my 7 moths old boy too, I scooped out some potatoes and carrots before adding salt then mashed them up with some soup to make baby food. One for all, how convenient!
¼ Chicken (I used free-range chicken)
100 g Button Mushroom
¼ cup Barley, rinsed
1 Carrot, cut into chunks
1 large Potato, cut into chunks
1 Onion, cut into wedges
2 stalks Celery
2 cloves Garlic, crushed
1 tbsp Coriander Powder
2 Bay Leaves
1-2 litres Water
Greens (Broccoli, sweet peas, etc)
Salt to taste
- Boil water in a large pot, add in all ingredients except greens and salt.
- Bring to boil then let it simmer until potato is softened.
- Add salt to taste and let it cook for further 10 minutes or so.
- Then, add greens and cook for 2-3 minutes. Serve warm.