cup clean barley 1 1/2 cups chicken broth 3 ounces butter 3 ounces
flour 8 cups chicken broth 1/2 cup cream salt and pepper to taste
Simmer barley in 1 1/2 cups chicken broth until fully cooked.
In a saucepan, melt butter, stir in flour to make roux. Pour in chicken
broth. Mix well with roux. Simmer for 30 minutes. Add cream and barley to
soup. Season with salt and pepper.