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.
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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
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.