125 ml dry pearl barley, rinsed 1/2 cup
250 ml boiling water 1 cup
10 ml olive oil 2 tsp
250 ml onion, chopped 1 cup
2 can crushed tomatoes (28 oz / 796 ml)
1 L milk 4 cup
30 ml flour 2 tbsp
75 ml fresh basil, chopped 1/3 cup
salt & pepper to taste
In a small bowl; mix barley and boiling water. Cover and let stand 30 minutes.
In a medium saucepan; heat oil over medium-high heat. Add onion and cook, stirring, until golden, about 3 minutes.
Drain barley. Add barley to saucepan along with tomatoes. Simmer over low heat for 30 minutes, stirring often.
In a separate medium saucepan; add 3 3/4 cup (925 ml) milk. Heat slowly over low heat. Whisk the remaining milk with the flour. Add flour mixture to the heated milk in pan. Continue to heat slowly over low heat for 10 minutes, stirring occasionally. Do not bring to a boil.
Stir milk mixture into tomato and barley mixture. Stir in basil, season with salt and pepper to taste.
Serves 8