Cream of Barley Soup Recipe ingredients

To prepare this Cream of Barley Soup Recipe, first to 3 pints of chicken broth or stock add a sliced onion, a small stick of cinnamon, a blade of mace, and a cupful of barley. Let it boil up and then simmer slowly, for four or five hours, and strain through a fine sieve. Put it back in the saucepan and add 1/2 pint of boiling cream or milk with 2 tablespoonfuls of butter; season to taste with salt and pepper. Beat the yolks of 3 eggs, mix with them a cupful of milk; pour gradually into the soup, stirring briskly for two minutes. It must not boil after the eggs are added. Serve with croutons or toasted wafers.