Ingredients
- 5 C Water
- 1/2 C Pearl Barley , uncooked
- 6 Medium Leeks , 3-4 lbs
- 2 Tbsp Butter or Margarine , melted
- 6 C Canned, Diluted Chicken Broth
- 1 C Half & Half
- 1 tsp Salt
- 1/8 tsp Pepper
- Fresh Parsley , chopped
Servings:
Instructions
- Combine water and barley in a large saucepan
- Bring to a boil, then cover and reduce heat, simmering for 30 minutes
- Drain and set aside
- Remove and discard root, tough outer leaves and tops of leeks to where the dark green begins to turn pale.
- Cut leeks into 1/4" slices
- sauté leeks in butter in a large Dutch oven for 3 - 4 minutes.
- Stir in 3 cups of the broth
- Bring to a boil, cover and reduce heat simmering for 12 - 15 minutes or until leeks are tender
- Add reserved barley and remaining 3 cups of broth
- Cover and cook over med-low for 30 - 35 minutes or until barley is tender then remove from heat
- Stir in half and half, salt and pepper
- Ladle into individual bowls and garnish with parsley
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