Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Arpagyongy kremleves (cream of pearl barley s   Yield: 6 Servings   1 lb Bones pork & veal      2 ea Carrots; peeled sliced 1 ea Parsnip; peeled sliced      1/2 c Pearl Barley; uncooked 3 tb Butter; clarified      1 tb Flour all-purpose 1/3 c Milk whole Salt      1/3 c Heavy cream 1 ea Egg yolks  Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 1 1/2 quarts again. Add barley to the broth and cook until it is soft. Make a roux with butter and flour. Cook the roux over low heat stirring constantly but do not let it become dark. This should be a light roux. Stir 1/3 cup cold water and 1/3 cup cold milk into the roux and whip until smooth. Pour into soup and simmer it for 10 minutes. Puree the soup in a blender or through a sieve. Adjust the salt to taste. Mix cream with egg yolk and put it in a soup tureen. Just before serving pour hot creamed soup over the yolk and cream mixture.