, soup recipe calls for "pearl barley" but I have REAL barley--what to do??
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.
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