I’m planning on making a beef vegetable soup this weekend. I LOVE barley in my soup, but it seems I always wind up pining for more or cursing myself for a gloppy mess because I’ve put too much in.
Can someone tell me what is a good amount of barley per cup of liquid to add to the soup?
I’m planning on making a large batch and freezing portions for future meals, does barley continue to ‘grow’ and soak up liquid like pasta does and is that something I need to take into consideration?
And lastly, if anyone cares to share THEIR all time favorite beef veggie soup recipe/method/special ingredient, please feel free
Updated 10 months ago | 5
Updated 10 months ago | 33
Updated 1 year ago | 12
Updated 2 months ago | 3
Updated 2 hours ago | 316