INGREDIENTS:
1 onion, finely chopped
3 large leeks, thinly sliced
3 cloves of garlic, minced
pinch of thyme
5 cups of stock (vegetable or chicken)
1 cup (240ml) of uncooked pearl barley
spray oil
salt and black pepper
1/2 cup (120ml) of half and half cream (light cream) or light coconut milk (for dairy free version) – 8 syns
INSTRUCTIONS:
Spray a deep pot over a medium heat with some spray oil, add the onions, garlic and leeks and saute for approx 5 mins to soften
Add the pearl barley, stock, and season with a pinch of thyme and some salt and black pepper.
Bring to a boil, and then reduce heat and simmer for 30 minutes
Stir in the light cream and coconut milk and continue to simmer for another 5 minutes
Serve and enjoy!!
Instant Pot
Set to saute mode
Spray with spray oil, add the onions, garlic and leeks and saute for approx 5-8 mins to soften
Add the pearl barley, stock, and season with a pinch of thyme and some salt and black pepper.
Add lid, close valve and set to high pressure (manual) for 10 minutes
Allow a natural pressure release for about 5 minutes
Open valve, remove lid and set to saute mode
Add the light cream or coconut milk and simmer for approx 5 minutes.
Serve and enjoy
source:https://littlespicejar.com/winter-lemon-chicken-barley-soup/
