Whenever I have run into overcooked barley in soups, I have always thought of it as a tasteless filler. Since reading Paula Wolfert and Lynne Rosetto Kasper, I've decided to have a fresh look at cooking with whole (but hulled) grains. I've had some interesting results with various soups, but have not yet brought anything to perfection. Has anyone else had experience with wheat berries, pot barley or whole oats??
No sooner had I posted my comment about grains when the timer went for the tasting of my Barley Mountain Soup from Lynne Rossetto Kasper's book "The Italian Country Table (a really well written, interesting book of Italian rural cooking). It is perfection!
The soup is flavourful and so is the barley. Now on to wheat!