, soup recipe calls for "pearl barley" but I have REAL barley--what to do??
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You can prepare it the same way (soaking, incorporating it the same way). The overall texture will be a little different, but it will be generally the same.
I agree with cookeatread - go ahead and substitute. but in my experience "regular" barley takes longer to cook (almost 2x) so I'd parcook it in boiling water prior to adding it to the soup.
It's easy, peasy.
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