Berry Soup

SUBMITTED BY: lzwiers

"A cold Dutch soup that's perfect as a breakfast on the go. It's traditional name is Watergruwel. This can be stored for at least one week in the fridge, and amounts and types of fruits can be varied. It's a very flexible recipe!"

SERVINGS & SCALING

Original recipe yield: 4 to 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup barley
6 cups water
1/2 cup white sugar
1 (10 ounce) package frozen raspberries
1/2 cup raisins
1 cup pitted cherries

READ REVIEWS (7)

DIRECTIONS

In a large bowl, soak the barley in the water overnight; do not drain.
In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 1, 2005 by ESTEPHAN

I'm rating this a 5 for it's awesome potential, not becuase it was at all what I expected it to be. "Soup" is very misleading. I think I will make this often and use it to serve with plain non-fat yogurt, which will make a great snack, breakfast, or even a lunch. Right now I am eating it for lunch with plain yogurt and a cut up banana. Yum! It's very sweet and very thick -- I don't think I would eat it alone. Also, for all you first-time makers: be assured that it thickens up ALOT as it is chilling -- you do not have to get it completely thickened by cooking it (you will be cooking forever if you try). All in all, I'm very pleased with a healthy and tasty alternative, thank you for giving me something that I would never have discovered otherwise!

6 users found this review helpful

Reviewed on Jun. 13, 2003 by LYNNEVR

My kids were lukewarm on this one, until I doubled the barley and added a couple of pureed bananas! Now, the entire family enjoys this for breakfast. Thanks for sharing it!

6 users found this review helpful