Soup Recipe - Cream of Barley Soup

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Here are two cream of barley soup recipes:

Wash a cup of pearl barley, drain and simmer slowly in two quarts of water for four or five hours, adding boiling water from time to time as needed. When the barley is tender, strain off the liquor, of which there should be about three pints; add to it a portion of the cooked barley grains, salt, and a cup of whipped cream, and serve.

If preferred, the beaten yolk of an egg may be used instead of cream.

Cream of Barley Soup - Recipe 2

A tea-cupful of barley, well washed; three pints of chicken stock, an onion and a small piece each of mace and cinnamon.

Cook slowly together five hours; then rub through a sieve, and add one and a half pints of boiling cream or milk.

Add also two tablespoonfuls of butter. Salt and pepper to taste. The yolks of four eggs, beaten with four tablespoonfuls of milk, and cooked a minute in the boiling milk or cream, makes the soup very much richer.