Ingredients Edit

Directions Edit

  1. Cook bones and vegetables in 1½ quarts water for about 2 hours.
  2. Keep skimming the broth to remove scum. Strain.
  3. Add enough water to bring the amount to 1½ quarts again.
  4. Add barley to the broth and cook until it is soft.
  5. Make a roux with butter and flour.
  6. Cook the roux over low heat stirring constantly but do not let it become dark.
  7. This should be a light roux.
  8. Stir ⅓ cup cold water and ⅓ cup cold milk into the roux and whip until smooth.
  9. Pour into soup and simmer it for 10 minutes.
  10. Puree the soup in a blender or through a sieve.
  11. Adjust the salt to taste.
  12. Mix cream with egg yolk and put it in a soup tureen.
  13. Just before serving pour hot creamed soup over the yolk and cream mixture.

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