1 stick butter
4 stalks celery, diced
1 medium onion, sliced
1 c. barley
1/4 c. flour
12 c. chicken broth
1/4 tsp. thyme
1 1/2 c. sour cream or evaporated milk

In large pan, melt butter. Add celery, onion and barley; sauté for 5 minutes. Turn down heat and quickly stir in flour. Add chicken broth. Bring to boil. Lower heat; cover and simmer for 1 hour, until barley is tender. Just before serving, add chopped parsley, thyme and sour cream or evaporated milk.