Made This Recipe? Add Your Photo
Cook1 hr 35 mins
Dutch housewives have long been famous for their skill and for their nourishing soups. These characterisics are equally notable in the American Dutch with such adaptations as berry and fruit soups, apple cakes, and milk drinks. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Soak barley in water overnight.
- Boil for one hour or until tender; add raisins, sugar, lemon juice and cinnamon.
- Cook 30 minutes longer; add wine or sherry and cook for an additional five minutes.
- If too thick, add a little more water.