Adding pearl barley to soup

[MoreThanUs]

We've got a thing about pearl barley at the moment - absolutely love it and want to use it where we can. If I wanted to add it to a homemade smooth soup (like leek and potato - make it then whizz it up), would I make my soup as normal, then add uncooked barley and cook it for 40 minutes or cook it in water / stock until soft and then add it?

[MoreThanUs]

Also, how else do you use it? If I wanted to add it to casserole, would I cook it until soft first and then add it?

[FrutiFlutey]

When I cook it for a soup I put it in right at the beginning and cook in the water that's flavoured with the rest of the soup.

In a pan I would add it at the correct time and let cook in the soup too :)

[FrutiFlutey]

First paragraph supposed to have slow cooker!

[MoreThanUs]

Thank you! Anyone else, or am i officially boring? (Does feel like a crazy world asking about this when following Zombie's thread)

[Weedsnseeds1]

You just chuck it in at the start for soup or stew and let it cook in the liquid of the dish.