[sion01]

I've noticed a bag of pearl barley siting sadly for quite a few months in the store cuboard.Well basically because nobody knows quite what to do with it.I've read the instructions about how long to boil for.But my question is.As I've got a lot of fresh and frozen stock(I can't stop doing it) can I boil the barley in the stock to give it more taste or will the starch in it (barley) turn the stock in to a thick glue.I've got a savoy earmarked for cooking down in the resulting concoction to make a heary soup,me thinks

[sunshineband]

AS pearl barley is used to thicken soup ect, I think it would thicken the stock in the same way if you boiled them together.