Greek Barley Soup Recipe


  • 1/2cup barley
  • 1 quart broth
  • 1 quart water
  • Sea salt
  • 2 cups milk
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese
  • 3-4 Tbs butter


Several hours prior to making soup, soak barley in enough water to cover barley. Put broth and the 1 quart water in a pot and boil. Drain the barley and then add barley and salt to boiling water. Cover and simmer, stirring occasionally, until barley is almost cooked. Add milk and continue cooking until barley is soft.

When ready to serve, remove from heat and stir in egg yolks beaten with a little hot soup. Stir in cheese and butter. Serve hot.

Ingredients Available

Code: 1103-07001