Summary

Ingredients

• 100 g barley, peeled (pearl barley)
• 6 cup chicken broth
• 3 tablespoon carrot (s), grated
• 100 g cream
• salt and pepper
• 4 tablespoon flour
• 75 g butter
• 450 ml milk

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Instructions

1. First make the white sauce: add the flour to the milk and stir until the milk thickens. Then heat while stirring and add the butter.
2. Cook the barley in the chicken stock until it is soft, then add the carrots and white sauce, bring to the boil again and season with salt and pepper. Stir in the cream before serving.