Green Barley Soup
2 tablespoons butter
2 cups finely chopped celery, with lots of celery leaves
1/2 cup finely chopped green onion tops
4 cups chicken broth
3 cups water
1 cup pearl barley
Salt
Melt the butter in a 3- or 4-quart pot over medium heat. Add the celery and
green onion tops. Cook, stirring, about 3 minutes, until the celery and
scallions look soft and limp. Add the chicken broth and water, stir to blend.
Stir in the barley. Cook over medium-low heat for 20 minutes, stirring
occasionally, until the barley is puffed and tender. Season to taste with
salt. Yields about 2 quarts.
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