Barley Soup

Ingredients

Hulled barley, in whole, 3 to 4 tablespoons for each person

Small Carrot, 1 no for each

Neck and wing of 1 chicken, depending on the number of people add them, each neck and wing is enough for 1

person

Celery stem, finely chopped, a few sprigs

Onion, 1 no

Tomato paste, 1 teaspoon for each person
Parsley, finely chopped, 1 tablespoon for each

Directions

I hate to add flour to make thick soup. So do I barley grits which make the dish sound like Kachi. Such a

bad trick!

I would get barley and put it in a pot with some water to boil with carrots for dinner, in the morning or the night before. That is I cook it for over 8 hours. This way, you will get desired consistency and

excellent taste for your soup.

Put the wing and neck of the chicken in a pot along with chopped onion and celery stems and let cook. Remove the bones and add the gravy with shreds of Chi ken, onion, and celery inside the pot of boiling barley.
Saute the tomato paste in a greased saucepan and transfer to the pot. If you got a cold, you don't need to!
Right in the last moments, add in parsley, stirring constantly,. Immediately serve it.
Once serving, apply fresh lemon juice to give it an appetizing flavor.
I apply the chicken extract powder and so the recipe does n't need salt.

Cooking points,

1 or 2 small-sized mushrooms, finely chopped, plus canned green peas will make your dish far more charming.
I usually put 1 or 2 cups of barley in a pot with water to boil and cook overnight. In the morning, I put the entirely cooked and thick paste with almost no water cool a bit. Then I take 2 ladles off the paste, and put in plastic bag and keep in the freezer. Each 2 ladles would do 3 people. This way, you can keep the prepared barley for 3 consecutive months.