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This is a hearty barley soup that's made in stages. It's tasty and friendly on the budget, and if a person happens to want to make it all in one go, that's all right too.

Step 1: Prepare to Have Some Leftovers.

First, preferably a day or two ahead:

1. Drink all but two of a six pack of long neck coronas.

2.Thaw out too many peeled cocktail shrimps and have about 3/4 cup left over from snacking.

3. Prepare cooked barley with split peas:

In a small rice cooker, fill with water to the level 2 (medium).

Add barley and split peas in a 5:1 ratio.

Season with onion powder, garlic powder, chipotle powder, and cumin, to taste.

Eat about 1/3 of it, and stick the rest in the fridge for later.

Step 2: Make Your Soup.

The next day or so later, in a large sauce pan, combine:

2 cups milk

1 of the other beers

1 can condensed cream of celery soup

couple bouillon cubes or the equivalent of other preferred seasoning

Heat and stir til all lumps are gone. Then add:

The leftover barley with split peas (about 2 cups loosely packed)

The shrimps (cut up cooked brats or andouille sausauge works too!)

Stir to combine, and season further with:

Smoked paprika powder

Dill weed

Bring to a gentle simmer. Turn off heat and allow to stand for 5-10 minutes for flavors to meld.

Serve with a very sharp cheddar or habanero jack cheese -- either sprinkled on top, or melted onto a toasted week old baguette -- and the other beer.

About This Instructable

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Bio: I fart around being a basic jill-of-all-trades. I like taking apart things to see how they work, and sometimes even get them put back together ... More »
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