2 Tbsp butter
2 cups finely chopped celery, with lots of celery leaves
1/2 cup finely chopped green onion tops
4 cups chicken broth
3 cups water
1 cup pearl barley
salt
Melt the butter in a 3 or 4 quart pot over medium heat. Add the celery and green onion tops. Cook, stirring, about 3 minutes, until the celery and scallions look soft and limp.
Add the chicken broth and water, stir to blend. Stir in the barley.
Cook over medium-low heat for 20 minutes, stirring occasionally, until the barley is puffed and tender. Season to taste with salt.
Yields about 2 quarts. Serves 6 to 8.
