Prepare the soup, omitting the barley. Prepared soup can be stored in an airtight container in refrigerator up to 3 days. Stir in cooked barley when ready to serve.
I like fat but boiling 4 leg quarters in in 5 cups of water is a lot of fat.Read More
This was a good, healthy, easy to make soup for a cold day. I didn't have pearled barley on hand, but did have farro and found that to be a good substitute. I think next time I will slice the jalapeños as we all agreed the soup could stand a little more heat.Read More