I made beef barley soup. I know the barley will continue to soak up my soup broth after it is cooked and I'm wondering how to avoid this. The next day, my soup has no broth.
I'm thinking maybe I should cook the barley separately and could freeze it and then when the soup is ready, just add some of the barley to it. I'm cooking a large pot of soup and want to freeze individual portions.
I'm assuming the barley would freeze nicely. Maybe when cooking the barley separately, I should cook it in broth so the barley has extra flavor? Then when I want to have a bowl of soup, I could reheat the frozen soup and add the frozen barley just to the portion I want to eat at the time.