Cooking barley and other grains in soup

[Thermofied]

Hi there, I can't find anywhere in the book that came with the TM how to cook barley in soup - how long, what speed, temp, etc. Any help out there would be appreciated.

[judydawn]

I can't find anything either Fiona but in my chicken soup recipe I use that soup mix which has all sorts of grains in it including pearl barley and I cook that soup for 40 mins at least. 100^o/reverse/speed 1 should do it.  If it isn't moving enough, use speed 2 and check after 30 minutes but I always found when cooking soup on the stove that the pearl barley seemed to be the last thing which was cooked in the soup.

[Chelsea (Thermie Groupie)]

In my basic soups I fry my onion, garlic, bacon etc off with 30g oil (5 minutes, 100 degrees, reverse speed 1).  I then add my soup mix (or barley) and a couple of cups of water or stock and boil for 30 minutes (100 degrees, reverse speed 1).  I then add my veg etc. This softens the soup mix and intensifies the base flavours. 

[Cuilidh]

My inclination would be to treat it much the same as brown rice - give it at least 35 - 40 minutes.

[Thermofied]

thanks for the tips.

[greenie]

If you soak it overnight with a little lemon juice, it becomes more digestible and takes less time to cook.  This applies to all grains and legumes.  I find it a real time saver, although it took me ages to get into the habit of remembering.

Soaked barley takes 30 mins - I normally cook on speed 2, reverse