Coconut Milk Cream of Barley Soup

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Coconut Milk Cream of Barley Soup


  • 1 cup pearl barley, rinsed thoroughly
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 celery ribs, sliced
  • 2 bay leaves
  • 4 sprigs fresh parsley
  • 1 tablespoon chicken soup powder
  • 1 cup coconut milk/cream
  • 1 tablespoon of canola oil
  • 5 cups of water
  • Salt and freshly ground black pepper


Sauté vegetables in oil for 5 minutes, stir occasionally. Combine all ingredients except the coconut cream in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the barley is tender, 1 to 1½ hours. Add the coconut cream and heat.

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