Reheated barley soup often needs to be thinned.
A steaming bowl of barley soup is a handsome, hardy meal. The best way to make it for yourself is to make it in bulk, since each batch of soup takes well over an hour to make. Barley stores very well: Eat some now, refrigerate Tuesday's meal and keep the rest in the refrigerator for later. When reheating barley soup, however, keep in mind that the barley will continue to soak up water long after you have your first bowl. To balance out your barley soup's gradual thickening, add a little water each time you preheat.
Instructions
1. Place the cold or frozen barley soup in a pot.
2. Place over low-to-medium heat.
3. Heat the soup to a slow simmer. Stir frequently.
4. Add tap water roughly equal to 1/5 the amount of soup by volume. Stir well.
5. Observe the soup or taste a spoonful. If it is still too thick, add the same amount of water you added in step four. Stir well and taste again. Keep adding and stirring until you achieve the desired consistency.
Tags: barley soup, Stir well
